PRISS, Olesia; CHETVERIKOVA, Yanina; VERTEGEL, Viktoriia. Kale as a functional vegetable. Nutritional value, bioactive compounds and the influence of processing and cultivation. In: PRISS, Olesia et al. Advances in food technology and innovation. Tallinn, Estonia: Scientific Route OÜ®,2026. p. 299–316. DOI: 10.21303/978-9908-845-03-6.ch13. Disponível em: https://monograph.route.ee/rout/catalog/book/978-9908-845-03-6/chapter/205. Acesso em: 5 july. 2026.