https://www.selleckchem.com/pr....oducts/rhps4-nsc7141
The effects of five domestic thawing methods, including air thawing (AIR), water thawing with bags (W + , water thawing without bags (W - , refrigerator thawing (REF), and microwave thawing (MIC), on the main health-promoting compounds and antioxidant capacity in both unblanched and blanched baby mustard were investigated in this study. The results showed that different thawing methods markedly affected the health-promoting compounds and antioxidant capacity of baby mustard. MIC better retained the overall nutritional qualit
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