(Q56339510)

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Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves

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title

Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves (English)

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main subject

Brassica oleracea

object named as

Brassica oleracea

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Anna Korus

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Zofia Lisiewska

series ordinal

2

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publication date

November 2011

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published in

Food Chemistry

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volume

129

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issue

1

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page(s)

149-154

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cites work

Composition and content of flavonol glycosides in broccoli florets (Brassica olearacea) and their fate during cooking

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DOI

10.1016/J.FOODCHEM.2011.04.048

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(Q56339510)

Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves

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