Influence of Cooking Methods on Phenolic Compounds and their Activities in Pea Shoots (Pisum sativum)

2025/09/01 by Yuki Tsuruoka, Takako Koriyama, Takahiro Hosoya
Agricultural and Biological Sciences · Medicine · #Essential Oils and Antimicrobial Activity #Phytochemicals and Antioxidant Activities #Seed and Plant Biochemistry

paper · doi:10.1007/s11130-025-01403-x

openalex publication_date 2025/09/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/29

Citations

• The effect of cooking on the phytochemical content of vegetables