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    Impact of steam cooking on the phytochemical content, antioxidant activity and anticancer activity of three commonly consumed Brassica plants

    Impact of steam cooking on the phytochemical content, antioxidant activity and anticancer activity of three commonly consumed Brassica plants by Yaneenart Suwanwong, Somchai Boonpangrak

    Published 2025-12-01
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