Effect of storage time on ascorbic acid and total phenolic contents and colour of blanched, boiled and steamed cauliflowers (Brassica oleracea L. ssp. botrytis)
The effect of storage time on ascorbic acid content (AAC), total phenolic content (TPC) and colour of blanched, boiled and steamed cauliflowers (Brassica oleracea L. ssp. botrytis) was investigated. Blanching and steaming retained more AAC in cauliflower as compared to boiling. Storage time showed n...
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| Main Authors: | , |
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| 格式: | Journal Contribution |
| 語言: | English |
| 出版: |
2022
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| 主題: | |
| 在線閱讀: | http://agris.upm.edu.my:8080/dspace/handle/0/20616 |
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