Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods
Faba leaves are an unusual vegetable which contain not only a range of functional phyto-chemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI
2022
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |