I agree that this site is using cookies. You can find further informations here.
X
Merkliste 
 1 Ergebnisse 
 
1

Red Cabbage (Brassica oleracea) as a New Source of High-The..:

Fortea, M. I. ; Pellicer, J. A. ; Serrano-Martínez, A....
Journal of Agricultural and Food Chemistry.  60 (2012)  42 - p. 10641-10648 , 2012
Link: https://doi.org/10.1021/jf302483q