1. A comparative evaluation of nutritional properties, antioxidant capacity and physical characteristics of cabbage (Brassica oleracea var. Capitate var L.) subjected to different drying methods. (30th March 2020) Authors: Xu, Yayuan; Xiao, Yadong; Lagnika, Camel; Li, Dajing; Liu, Chunquan; Jiang, Ning; Song, Jiangfeng; Zhang, Min Journal: Food chemistry Issue: Volume 309(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗