Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion. An experimental in vitro study.
Hikmet Can CubukcuNazlı Seda Durak Kılıçaslanİlker DurakPublished in: Sao Paulo medical journal = Revista paulista de medicina (2020)
Heat treatment and freezing exhibit different effects on the antioxidant properties of broccoli, cauliflower, garlic and onion. Convenient cooking and storage patterns should be identified for each vegetable, to obtain the best nutritional benefit from the antioxidant compounds of vegetables.