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

N. Bernaert, D. De Paepe, C. Bouten, H. Declercq, D. Stewart, E. Van Bockstaele, M. De Loose, B. Van Droogenbroeck

    Research output: Contribution to journalArticle

    55 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)669-677
    Number of pages9
    JournalFood Chemistry
    Volume134
    Issue number2
    DOIs
    Publication statusPublished - 2012

    Cite this