Vol. 7, Issue 1 (2019)
Analysis of bioactive compounds in leafy vegetables
![Effect cooking on total phenol content in leafy vegetables](https://www.chemijournal.com/up/graphics/4950/19123003402949500.png)
Fig. 1: Effect cooking on total phenol content in leafy vegetables
![Effect cooking on flavonoid content in leafy vegetables](https://www.chemijournal.com/up/graphics/4950/19123003402949501.png)
Fig. 2: Effect cooking on flavonoid content in leafy vegetables
![Effect cooking on flavonoid content in leafy vegetables](https://www.chemijournal.com/up/graphics/4950/19123003402949502.png)
Fig. 3: Effect cooking on flavonoid content in leafy vegetables
![Effect cooking on AOA (by DPPH) in leafy vegetables](https://www.chemijournal.com/up/graphics/4950/19123003402949503.png)
Fig. 4: Effect cooking on AOA (by DPPH) in leafy vegetables