Cabbage
Author:
Publisher
Elsevier
Reference111 articles.
1. Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry;Arapitsas;Food Chem.,2008
2. Effect of black and red cabbage on plasma carotenoid levels, lipid profile and oxidized low density lipoprotein;Bacchetti;J. Funct. Foods,2014
3. Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage;Banerjee;Food Chem.,2015
4. Glucosinolate profiling of seeds and sprouts of B. oleracea varieties used for food;Bellostas;Sci. Horticult.,2007
5. Isothiocyanates in cancer prevention;Bianchini;Drug. Metab. Rev.,2004
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2. Comparative Analysis of Antioxidant Activity, ROS, and Relative Water Content Between Red and Green Cabbage;2024-07-29
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5. A Systematic Review on Effects of Nitrogen Fertilizer Levels on Cabbage (Brassica oleracea var. capitata L.) Production in Ethiopia;The Scientific World Journal;2024-04-30
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