Changes in the content of minerals, B-group vitamins and tocopherols in processed kale leaves
Anna Korus
Topics & Concepts
BlanchingChemistryFood scienceBrassica oleraceaPotassiumGlucoraphaninVitaminBrassicaBrineVitamin CVitamin EWatercressLegumeAntioxidantBotanyGlucosinolateBiologyBiochemistryOrganic chemistryAntioxidant Activity and Oxidative StressHeavy Metals in PlantsPhytochemicals and Antioxidant Activities