✦ LIBER ✦

Antioxidant changes of leek ( Allium ampeloprasum var. porrum ) during spontaneous fermentation of the white shaft and green leaves

✍ Scribed by Bernaert, Nathalie; Wouters, Dorrit; De Vuyst, Luc; De Paepe, Domien; De Clercq, Hervé; Van Bockstaele, Erik; De Loose, Marc; Van Droogenbroeck, Bart

Book ID: 124100868
Publisher: John Wiley and Sons
Year: 2013
Tongue: English
Weight: 127 KB
Volume: 93
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.6020

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Antioxidant changes during domestic food

Antioxidant changes during domestic food processing of the white shaft and green leaves of leek ( Allium ampeloprasum var. porrum )

✍ Bernaert, Nathalie; De Loose, Marc; Van Bockstaele, Erik; Van Droogenbroeck, Bar 📂 Article 📅 2013 🏛 John Wiley and Sons 🌐 English ⚖ 135 KB

Antioxidant changes during postharvest p

Antioxidant changes during postharvest processing and storage of leek (Allium ampeloprasum var. porrum)

✍ Bernaert, Nathalie; De Clercq, Hervé; Van Bockstaele, Erik; De Loose, Marc; Van 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 911 KB

Antioxidant capacity, total phenolic and

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

✍ Nathalie Bernaert; Domien De Paepe; Charlotte Bouten; Hervé De Clercq; Derek Ste 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 557 KB