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artykuł w czasopiśmie wyróżnionym w JCR

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Journal of Functional Foods no. 23, pages 412 - 422,
ISSN: 1756-4646

Publication year:

2016

Bibliographic description:

Kapusta-Duch J., Kusznierewicz B., Leszczyńska T., Borczak B.: Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables// Journal of Functional Foods. -Vol. 23, (2016), s.412-422

DOI:

Digital Object Identifier (open in new tab) 10.1016/j.jff.2016.03.006

Bibliography: test

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