Open AccessInvestigation on the effects of cooking methods on anti-inflammatory and antioxidant activities of five mostly consumed vegetables in winter
Author(s) -
Tuğba İDUĞ,
Osman Güldemir,
Ali Şen,
Osman Güldemir
Publication year - 2022
Publication title -
international journal of agriculture, environment and food sciences
Language(s) - English
Resource type - Journals
eISSN - 2602-246X
pISSN - 2618-5946
DOI - 10.31015/jaefs.2022.1.23
Subject(s) - steaming , antioxidant , chemistry , dpph , spinach , food science , cooking methods , antioxidant capacity , boiling , phytochemical , biochemistry , organic chemistry