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Comparative study of vitamin C in cabbage cultivars (Brassica oleracea L. var. capitata L.) before and after their processing as sauerkraut [Ascorbic acid]

Jonas Goldoni, I. A. Bonassi, F.A.D Conceicao

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Key concepts: Ascorbic acid, Brassica oleracea, Vitamin C, Cultivar, Capitata, Food science, Brassica, Biology

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Comparative study of vitamin C in cabbage cultivars (Brassica oleracea L. var. capitata L.) before and after their processing as sauerkraut [Ascorbic acid] — Research Paper | ScholarLens