TY  - RPRT
TI  - Color and ascorbic acid variations in cabbage cooked by various methods.
AU  - I NOBLE
DO  - 10.1111/j.1365-2621.1951.tb17351.x
UR  - https://pubmed.ncbi.nlm.nih.gov/14840491/
ID  - 14840491
ER  -