Impact of the frozen vegetable processing chain on health-related compounds: A pilot-scale case study on leek (Allium ampeloprasum var. porrum)
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The impact of pretreatment (i.e., unblanched vs. flash-blanched for 90 s at 70°C), freezing rate (i.e., -0.01, -6.25, -7.5, or -10°C/min), storage (i.e., 16 weeks at -15°C), and thawing (i.e., via microwaves, at 20°C, 7°C, or 4°C) on vitamin C and S-alk(... ...
