Purple eggplant (Solanum melongena L.) (IMAGE)

Osaka Metropolitan University

Purple eggplant (Solanum melongena L.)

Caption

The effects of domestic and novel cooking methods (boiling, steaming, deep frying, and superheated steam (SHS)) were shown to shape the physicochemical properties, sensory characteristics, and palatability of eggplant (Solanum melongena L.).

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Osaka Metropolitan University

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