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BACKGROUNDEvaluating the effect of domestic cooking on the health benefits of vegetables has great practical importance. However, only a limited number of reports provide information on the effect of these treatments on the antioxidant capacity, polyphenol and S‐alk(en)yl‐l‐cysteine sulfoxide (ACSO, e.g. isoalliin and methiin) content of the white shaft and green leaves of leek (Allium ampeloprasum...
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