J. Kapusta-Duch, B. Kusznierewicz, T. Leszczyńska, B. Borczak
{"title":"Effect of conventional cooking on changes in the contents of basic composition and glucosinolates in kale","authors":"J. Kapusta-Duch, B. Kusznierewicz, T. Leszczyńska, B. Borczak","doi":"10.2428/ECEA.2016.23(4)31","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":44472,"journal":{"name":"ECOLOGICAL CHEMISTRY AND ENGINEERING A-CHEMIA I INZYNIERIA EKOLOGICZNA A","volume":"23 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ECOLOGICAL CHEMISTRY AND ENGINEERING A-CHEMIA I INZYNIERIA EKOLOGICZNA A","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2428/ECEA.2016.23(4)31","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Environmental Science","Score":null,"Total":0}