Effect of cooking methods on the health‐promoting compounds, antioxidant activity and nitrate of tat...
Effect of cooking methods on the health‐promoting compounds, antioxidant activity and nitrate of tatsoi (Brassica rapa L. ssp. narinosa)
About this item
Full title
Author / Creator
Yang, Wenjie , Lu, Xinjun , Zhang, Yi and Qiao, Yang
Journal title
Language
English
Formats
Subjects
More information
Scope and Contents
Contents
To study the change of the health‐promoting compounds, antioxidant activity and nitrate of tatsoi (Brassica rapa L. ssp. narinosa) caused by different cooking methods. Four cooking methods, that is, boiling, microwave, steaming and stir‐frying were used to treat tatsoi, a leafy Brassica vegetable. All the four cooking methods reduced total soluble...
Alternative Titles
Full title
Effect of cooking methods on the health‐promoting compounds, antioxidant activity and nitrate of tatsoi (Brassica rapa L. ssp. narinosa)
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_2352412621
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_2352412621
Other Identifiers
ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.14008
