Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds
Serena Martini, Angela Conte, Alice Cattivelli, Davide Tagliazucchi
Topics & Concepts
ChemistryFood scienceSolanumHydroxycinnamic acidPolyphenolBoilingDigestion (alchemy)Phenolic acidBotanyAntioxidantOrganic chemistryBiologyChromatographyPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityPostharvest Quality and Shelf Life Management