Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons.

Martinez-Villaluenga, C

Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons. [electronic resource] - Journal of food science - C62-7 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1750-3841

10.1111/j.1750-3841.2008.01017.x doi


Ascorbic Acid--analogs & derivatives
Brassica--chemistry
Dose-Response Relationship, Drug
Fermentation
Food Preservation--methods
Glucosinolates--analysis
Indoles--analysis
Seasons
Sodium Chloride--chemistry