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The effect of cooking process on nitrate content, nitrite content and ferric reducing antioxidant power (FRAP) in vegetable: (a) Nitrate; (b) Nitrite; (c) FRAP; DW: dry weight; AAE: ascorbic acid equivalent; a–c: letters a, b, c indicate values that not differ significantly from values bearing the same letter, but are significantly different to values without the same letter. (p < 0.05, n = 4).
