Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons

Article

Abstract: The content of glucosinolates (GLS), ascorbigen, and ascorbic acid in white cabbage (Brassica olerac

Palabras claves:

Ascorbic acid, Ascorbigen, Fermentation, Glucosinolates, Sauerkraut, WHITE CABBAGE

Autores:

Ciska E., Cristina Martínez-Villaluenga, Honke J., Juana Frias, Kozłowska H., Peñas E., Piskuła M.K., Vidal‐Valverde C.

Fuentes:

scopus