TURKISH JOURNAL OF MEDICAL SCIENCES, cilt.37, sa.3, ss.151-156, 2007 (SCI-Expanded)
Aim: The aim of this study was to investigate possible effects of cooking techniques on antioxidant enzyme activities in broccoli, tomato, red cabbage, parsley, carrot, green pepper, lemon, onion, and garlic, which are consumed frequently in our daily diet.