Effects of different pre-freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos)

For optimal freeze storage, green vegetables should first be blanched. The present study compared four different procedures for the blanching of grelos (leaves of Brassica rapa L.): steaming for 2 min, immersion in boiling water for 2 min, immersion in boiling water containing 1% citric acid for 1 m...

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