Impact of cooking on nutritional contents of kenger in terms of antioxidants
Abstract Kenger (Gundelia tournefortii) grown in Sanliurfa and neighbouring provinces in Turkiye, is known for its health promoting potential due to the presence of bioactive compounds as phenolics and antioxidant vitamins. However, such compounds in food may be affected by thermal treatment as cook...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-01-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-024-00274-0 |
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