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The hypothesis of the current study was that various domestic heating processes such as blanching and microwaving could change content, digestibility, and radical scavenging capacities of caffeoylquinic acids (CQAs) from Su Ri Chwi, Korean wild vegetable. The greatest amount of the total CQAs (300.18 μg/g fresh weight) was observed in blanching for 1 min. Blanching for 5 min showed the highest digestibility...
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