The antioxidative properties of white cabbage (Brassica oleracea var. capitata f. alba) fresh and submitted to culinary processing

Journal of Food Biochemistry

Volumn 34, Issue SUPPL. 1, 2010, Pages 262-285

  Kusznierewicz, Barbara ^a   Lewandowska, Joanna ^b   Kruszyna, Agnieszka ^b   Piasek, Anita ^c   Śmiechowska, Anna ^c   Namieśnik, Jacek ^c   Bartoszek, Agnieszka ^a  

^a Department of Food Chemistry   (Poland)

^b Department of Pharmaceutical Technology and Biochemistry ^*  (Poland)

^c GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA;

EID: 77952576470     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2009.00329.x     Document Type: Article

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