Introduction: Although the antioxidant properties (AOP) of herbs and vegetables are well known, the effects of different
processing methods are poorly studied. In this study, the effects of blanching, microwave, freezing, brining, and pickling
on the AOP of selected herbs and vegetables were analysed and evaluated for the first time.
Introduction: Although the antioxidant properties (AOP) of herbs and vegetables are well known, the effects of differentprocessing methods are poorly studied. In this study, the effects of blanching, microwave, freezing, brining, and picklingon the AOP of selected herbs and vegetables were analysed and evaluated for the first time.
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