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THE ANTIOXIDATIVE PROPERTIES OF WHITE CABBAGE (BRASSICA OLERACEA VAR. CAPITATA F. ALBA) FRESH AND SUBMITTED TO CULINARY PROCESSING
BARBARA KUSZNIEREWICZ, JOANNA LEWANDOWSKA, AGNIESZKA KRUSZYNA, ANITA PIASEK, ANNA ŚMIECHOWSKA, JACEK NAMIEŚNIK, AGNIESZKA BARTOSZEKVolume:
34
Year:
2010
Language:
english
Pages:
24
DOI:
10.1111/j.1745-4514.2009.00329.x
File:
PDF, 443 KB
english, 2010