Determination of essential and toxic elements, ascorbic acid content and color of different leaves in two cabbage varieties
Authors
Ana Leahu
Stefan cel Mare University of Suceava, Romania, Faculty of Food Engineering, University Street,, Suceava, Romania
Cristina Ghinea
Stefan cel Mare University of Suceava, Romania, Faculty of Food Engineering, University Street,, Suceava, Romania
Mircea-Adrian Oroian
Stefan cel Mare University of Suceava, Romania, Faculty of Food Engineering, University Street,, Suceava, Romania
Cristina Damian
Stefan cel Mare University of Suceava, Romania, Faculty of Food Engineering, University Street,, Suceava, Romania
Language: English
Page range: 110 - 116
Submitted on: May 21, 2018
Accepted on: Jul 11, 2018
Published on: Dec 5, 2018
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 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.