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The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)
(Czech Academy Agricultural Sciences, 2023)This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, micro-wave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and ...