Determination of essential and toxic elements, ascorbic acid content and color of different leaves in two cabbage varieties

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Open Access

|Dec 2018

Authors

Stefan cel Mare University of Suceava, Romania, Faculty of Food Engineering, University Street,, Suceava, Romania

Stefan cel Mare University of Suceava, Romania, Faculty of Food Engineering, University Street,, Suceava, Romania

Stefan cel Mare University of Suceava, Romania, Faculty of Food Engineering, University Street,, Suceava, Romania

Stefan cel Mare University of Suceava, Romania, Faculty of Food Engineering, University Street,, Suceava, Romania

DOI: https://doi.org/10.2478/auoc-2018-0016 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430

Language: English

Page range: 110 - 116

Submitted on: May 21, 2018

Accepted on: Jul 11, 2018

Published on: Dec 5, 2018

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

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© 2018 Ana Leahu, Cristina Ghinea, Mircea-Adrian Oroian, Cristina Damian, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.