Figure 2. RP in the fresh product and after boiling and steaming for different lengths of time

From

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

Celia García-Rodríguez, Mª Ángeles Romero-Rodríguez, Mª Lourdes Vázquez-Odériz

Journal of Food and Nutrition Research. 2018, 6(4), 234-241 doi:10.12691/jfnr-6-4-5