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International Journal of Food Properties Volume 14, 2011 - Issue 5
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Original Articles

Level of Vitamin C, Polyphenols, and Antioxidant and Enzymatic Activity in Three Varieties of Kale (Brassica Oleracea L. Var. Acephala) at Different Stages of Maturity

Anna Korus Department of Raw Materials and Processing of Fruit and Vegetables, Faculty of Food Technology, Agricultural University of Kraków, Kraków, PolandCorrespondence[email protected]
Pages 1069-1080 | Received 08 Oct 2009, Accepted 15 Dec 2009, Published online: 16 Aug 2011

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