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Cooking Brassica vegetables as a domestic processing method has a great impact on health-promoting bioactive compounds: glucosinolates (GLS), flavonoids, hydroxycinnamic acids, and vitamin C. In Galicia (NorthWestern Spain), one of the most consumed horticultural crops is Brassica rapa, by using the leaves (turnip greens) and the young sprouting shoots (turnip tops) in different culinary preparations...
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