Priss, Olesia, Yanina Chetverikova, and Viktoriia Vertegel. “Kale As a Functional Vegetable. Nutritional Value, Bioactive Compounds and the Influence of Processing and Cultivation”. In Advances in Food Technology and Innovation, Olesia Priss, Larysa Bal-Prylypko, Halyna Tolok, Semen Tolok, Ihor Ustymenko, Ivan Bal, Oleksandr Kanishchev, et al., 299–316. Tallinn, Estonia: Scientific Route OÜ®, 2026. Accessed July 5, 2026. https://monograph.route.ee/rout/catalog/book/978-9908-845-03-6/chapter/205.