Słupski, Jacek, Zofia Lisiewska, Waldemar Kmiecik, Piotr Gębczyński, and Lidia Sobczyńska. 2010. “The Effect of Processing on the Amino Acid Content in Green Cauliflower”. Agricultural and Food Science 19 (2):136-43. https://doi.org/10.2137/145960610791542316.