Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of Laminaria japonica
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DOI: 10.3390/foods12081619
Abstract: The effects of four domestic cooking methods, including blanching, steaming, boiling, and baking treatments, on processing properties, bioactive compound, pigments, flavor components, and tissue structure of Laminaria japonica were investigated. The results showed that the… read more here.
Keywords: laminaria japonica; compounds detected; steaming boiling; processing methods ... See more keywords