Effect of conventional and microwave cooking conditions on quality and antioxidant activity of Chinese kale (Brassica alboglabra)
Cooking affects the quality and bioactivity of vegetables. The effect was investigated of cooking conditions on the quality of Chinese kale subjected to either conventional boiling and steaming at 97 ± 2 °C or microwave boiling and steaming at 900 W. Cooking by either conventional or microwave condi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000397 |