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Effect of different types of moist cooking blanching treatments using a hot water bath at 95 °C on antioxidant capacity: (A) ferric reducing-antioxidant power assay (FRAP) and (B) Trolox equivalent antioxidant capacity (TEAC) assay in Chinese cabbage leaves. Bars with the same alphabetic letter for a specific phenolic compound are not significantly different at p < 0.05.
