Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leaves
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DOI: 10.1007/s13197-021-05012-9
Abstract: Dried vegetables are widely used in food production. Kale leaves, due to their high health-promoting properties, can be a valuable raw material for drying. The aim of the study was to evaluate the effect of… read more here.
Keywords: kale; storage; drying methods; pre treatment ... See more keywords