Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of <i>Undaria pinnatifida</i>

<i>Undaria pinnatifida</i> (<i>UP</i>) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional an...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Shan Jiang, Yida Wang, Haolin Song, Jiaying Ren, Baomin Zhao, Taihai Zhu, Chenxu Yu, Hang Qi
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2021-11-01
Sarja:	Foods
Aiheet:	<i>Undaria pinnatifida</i> domestic cooking bioactive compounds nutrients quality
Linkit:	https://www.mdpi.com/2304-8158/10/11/2786
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!