Sławomira Drzymała-Czyż

Assessment of Antioxidant Potential and Polyphenol and Mineral Content in Selected Green Vegetables Subjected to Sous Vide Cooking and Steaming

Green vegetables are rich sources of bioactive substances, including polyphenols and minerals, whose content and biological activity change during various technological processes. The aim of this study was to evaluate the effect of sous vide cooking at three different temperature...