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]

By: Contributor(s): Producer: 20090518Description: C62-7 p. digitalISSN:
  • 1750-3841
Subject(s): Online resources: In: Journal of food science vol. 74
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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