Impact of vacuum cooking and boiling, and refrigerated storage on the quality of galega kale ( Brassica oleracea var. acephala cv. Galega)

Published 2017 View Full Article

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Title
Impact of vacuum cooking and boiling, and refrigerated storage on the quality of galega kale ( Brassica oleracea var. acephala cv. Galega)
Authors
Keywords
Boiling, Vacuum cooking, Bioactive compounds, Antioxidant capacity, Colour
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 79, Issue -, Pages 267-277
Publisher
Elsevier BV
Online
2017-01-18
DOI
10.1016/j.lwt.2017.01.050

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