Comparative study of white cabbage, traditional variety and hybrid intended for biological fermentation. Journal of Applied Botany and Food Quality, [S. l.], v. 87, 2014. DOI: 10.5073/JABFQ.2014.087.040. Disponível em: https://test.ojs.openagrar.de/index.php/JABFQ/article/view/3009.. Acesso em: 19 may. 2024.