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Investigation on the effects of cooking methods on anti-inflammatory and antioxidant activities of five mostly consumed vegetables in winter

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dc.contributor.authorHIZLI GÜLDEMİR, HİLAL
dc.contributor.authorGÜLDEMİR, OSMAN
dc.contributor.authorAli Şen
dc.contributor.authorOsman Güldemir
dc.contributor.orcid0000-0001-8241-647X
dc.contributor.orcid0000-0002-3951-5023
dc.contributor.orcid0000-0002-2144-5741
dc.contributor.orcid0000-0002-7476-5482
dc.date.accessioned2025-11-13T19:36:03Z
dc.date.issued2022-03-15
dc.identifier.doihttps://doi.org/10.31015/jaefs.2022.1.23
dc.identifier.endpage188
dc.identifier.issn2602-246X
dc.identifier.issue1
dc.identifier.openalexW4220832657
dc.identifier.startpage182
dc.identifier.urihttps://hdl.handle.net/11421/11282
dc.identifier.urihttps://doi.org/10.31015/jaefs.2022.1.23
dc.identifier.volume6
dc.language.isoen
dc.relation.ispartofInternational Journal of Agriculture Environment and Food Sciences
dc.rightsopenAccess
dc.subjectSteaming
dc.subjectAntioxidant
dc.subjectChemistry
dc.subjectDPPH
dc.subjectSpinach
dc.subjectFood science
dc.subjectCooking methods
dc.subjectAntioxidant capacity
dc.subjectBoiling
dc.subjectPhytochemical
dc.subjectBiochemistry
dc.subjectOrganic chemistry
dc.titleInvestigation on the effects of cooking methods on anti-inflammatory and antioxidant activities of five mostly consumed vegetables in winter
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5056647052
local.authorid.openalexA5073197193

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