Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves-Reference-Cited by-同舟云学术

Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves

Published:2011-10 Issue:8 Volume:44 Page:1711-1716
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Korus Anna

Funder

Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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