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Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review

Food Chemistry

Jan 15, 2020

Sidonia MartínezJavier Carballo

Abstract

Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually processed in the home, or by catering and food service industries, on the basis of convenience and taste preference. Shelf-life of these seasonal, perishable vegetables can be extended by preservati...read more

Mentioned in this Paper

Biologic Preservation
Brassica rapa
Taste Perception
Vegetables
Home Environment
Food
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Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review

Food Chemistry

Jan 15, 2020

Sidonia MartínezJavier Carballo

PMID: 31935663

DOI: 10.1016/j.foodchem.2019.126065

Abstract

Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually processed in the home, or by catering and food service industries, on the basis of convenience and taste preference. Shelf-life of these seasonal, perishable vegetables can be extended by preservati...read more

Mentioned in this Paper

Biologic Preservation
Brassica rapa
Taste Perception
Vegetables
Home Environment
Food

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