Results 261 to 270 of about 71,444 (300)

Composition of the lipids in cabbage

Lipids, 1974
AbstractCabbage leaves contain 0.16% total lipids of which 51.02% are neutral lipids, 40.78% glycolipids, and 8.18% phospholipids. The predominant fatty acids in the total lipid analysis are linolenic, linoleic, oleic, palmitic, and stearic acids. Linolenic, palmitic, tridecanoic, and oleic are the principal components in the neutral lipid fraction ...
openaire   +2 more sources

Dehydroascorbic Acid in Cabbage

Science, 1946
T J, McMillan, E N, Todhunter
openaire   +3 more sources

Cabbage Maggot Control on Transplant Cabbage, 1979

Insecticide and Acaricide Tests, 1980
Abstract Cabbage was transplanted on Apr 26, on a 24-in row spacing with 12 in between plants. Two row plots 30-ff long were arranged in a randomized complete block with 4 replications. Each plot was bordered by an untreated row.
openaire   +1 more source

CABBAGES

Medical Journal of Australia, 1979
openaire   +2 more sources

Development and comprehensive HS-SPME/GC–MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components

Food Chemistry, 2021
Jihua Yu, Jianming Xie, Jianming Xie
exaly  

Cabbage Cigarettes?

Science, 1975
openaire   +2 more sources

Cabbage

2018
Vandna Pandey, Abhishek Chura, Hemant Kr. Pandey   +2 more
openaire   +2 more sources

Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra)

Food Chemistry, 2020
Franziska S Hanschen
exaly  

Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage

Food Science and Biotechnology, 2022
Sung Gi Min, Hae-Yeong Kim, Mi-Ju Kim
exaly  

Residue and risk assessment of pyridaben in cabbage

Food Chemistry, 2014
Fuhua Wang, Congyun Liu
exaly