Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleracea var. capitata cv. Taler) Cultivated in Different Seasons

✍ Scribed by C. Martinez-Villaluenga; E. Peñas; J. Frias; E. Ciska; J. Honke; M.K. Piskula; H. Kozlowska; C. Vidal-Valverde

• Book ID: 111405786
• Publisher: Institute of Food Technologists
• Year: 2009
• Tongue: English
• Weight: 215 KB
• Volume: 74
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2008.01017.x