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Open access Aug 2026

Impact of Stir-frying with Different Vegetable Oils on Phytochemical Composition and Pyruvic Acid Content in Allium sativum and Allium ampeloprasum Cultivars

Background: Thermal processing can markedly affect the stability of bioactive phytochemicals in Allium vegetables, which are valued for their health-promoting properties. Aim: This study aimed to evaluate the impact of stir-frying using different vegetable oils on pyruvic acid content and phytochemical composition of A...

M. Razia, V. U. Mahaswari, R. Sujatha et al. · 0 citations

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