Martinez-Villaluenga, C <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2008.01017.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Ascorbic Acid--analogs & derivatives<br/>Brassica--chemistry<br/>Dose-Response Relationship, Drug<br/>Fermentation<br/>Food Preservation--methods<br/>Glucosinolates--analysis<br/>Indoles--analysis<br/>Seasons<br/>Sodium Chloride--chemistry