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...