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Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review

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Shan Jiang, Meiqi Yu, Pengfei Jiang, Yoshimasa Nakamura & Hang Qi. (2022) Effects of Domestic Cooking Methods on Physichochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review. Food Reviews International 0:0, pages 1-15.
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