PubAg

Main content area

MLA

Kapusta-Duch, Joanna, et al. "Effect of Cooking On the Contents of Glucosinolates and Their Degradation Products In Selected Brassica Vegetables." Journal of functional foods, v. 23, pp. 412-422. doi: 10.1016/j.jff.2016.03.006

APA

Kapusta-Duch, J., Kusznierewicz, B., Leszczyńska, T., & Borczak, B. (2016). Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables. Journal of functional foods, 23, 412-422. doi: 10.1016/j.jff.2016.03.006

Chicago

Kapusta-Duch, Joanna, Barbara Kusznierewicz, Teresa Leszczyńska, and Barbara Borczak. "Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables" Journal of functional foods 23, 1 (2016): 412-422. doi: 10.1016/j.jff.2016.03.006