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 journalArticlepeer-review

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

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