Impact of steam cooking on the phytochemical content, antioxidant activity and anticancer activity of three commonly consumed Brassica plants
Steam cooking is the classical and recommended method for human food due to its simplicity, low cost, and ability to preserve food quality. This study investigated how short-term and long-term steaming affects the phytochemical contents, antioxidant capacities, and anticancer properties of three com...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005694 |
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