The Effect Of Cooking And Processing On The Glucosinolate Content - Studies On 4 Varieties Of Portuguese Cabbage And Hybrid White Cabbage

AuthID
 P-001-NQ1
2
Author(s)
HEANEY, RK
Document Type
Article
Year published
1993
Published
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 62, Issue: 3, Pages: 259-265 (7)
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Publication Identifiers
Wos: WOS:A1993LW74800008
Source Identifiers
ISSN: 0022-5142
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