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. 2026 Jan 15;15(2):311. doi: 10.3390/foods15020311
C Control 
SB Steam-blanched
HWB  Hot water-blanched;
FD Freeze-dried  
HAD Hot air-dried
ID Infrared-dried
RAE Retinol activity equivalents
DAT Days after transplant
TE Trolox equivalent
DW Dry weight
ORAC Oxygen radical absorbance capacity
CE (+)-catechin equivalents
GAE Milligram of gallic acid equivalents
TPC Total phenolic content
TFC  Total flavonoid content
DPPH 1,1 dipheny1-2-picrylhydrazyl radical scavenging capacity