Boiling treatment affects the nutritional quality of the Algerian variety of red cabbage

dc.contributor.author	Benyoub, Cylia
dc.contributor.author	Amellal-Chibane, Hayet
dc.contributor.author	Boulekbech, Lila
dc.date.accessioned	2023-01-05T18:52:59Z
dc.date.available	2023-01-05T18:52:59Z
dc.date.issued	2022-10-11
dc.identifier.uri	http://depot.umc.edu.dz/handle/123456789/13909
dc.language.iso	en	fr_FR
dc.publisher	Université Frères Mentouri - Constantine 1	fr_FR
dc.subject	Boiling	fr_FR
dc.subject	Red cabbage	fr_FR
dc.subject	Polyphenols	fr_FR
dc.subject	Antioxidant activity	fr_FR
dc.title	Boiling treatment affects the nutritional quality of the Algerian variety of red cabbage	fr_FR
dc.type	Article	fr_FR