Thermal Processing Techniques Differentially Modulate Phytochemicals, Antioxidant Potential, and Genoprotective Effects of Kale (Brassica oleracea var. acephala) and Chard (Beta vulgaris L. var. cycla)
Abstract Thermal processing alters the nutritional and functional properties of vegetable food. In this study, using electrophoretic, spectrophotometric, and statistical…