Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity
Authors: Mariola Drozdowska, Teresa Leszczyńska, Aneta Koronowicz, Ewelina Piasna-Słupecka, Dominik Domagała, Barbara Kusznierewicz
Published in: European Food Research and Technology
Publication type: article
Subject areas: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Chemistry; Engineering
SJR best quartile: Q1