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pro vyhledávání: '"Zhi-Dong Wang"'
Autor:
Jie Wu, Wen Liu, Li Yuan, Wen-Qiang Guan, Charles S. Brennan, Yang-Yong Zhang, Jie Zhang, Zhi-Dong Wang
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-11 (2017)
Abstract Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with diff
Externí odkaz:
https://doaj.org/article/d5aab04a82f94a67aaec9cf30592e745