Effects of Heat Treatment Methods on Nutrient Composition and Antioxidant Activity of Purple-Fleshed Potato
The effects of three cooking methods: microwave (25 W/g for 3.5 min), baking (60 ℃ for 2 h), and water boiling (100 ℃ for 15 min) on the major nutrients and bioactive substances in two varieties of purple-fleshed potato were analyzed so as to provide a scientific basis for the thermal processing of...
Tallennettuna:
| Päätekijä: | |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
China Food Publishing Company
2023-10-01
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| Sarja: | Shipin Kexue |
| Aiheet: | |
| Linkit: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-029.pdf |
| Tagit: |
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