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

doi:10.1016/j.foodchem.2012.02.159

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 journal › Article › peer-review

Original language	English
Pages (from-to)	669-677
Number of pages	9
Journal	Food Chemistry
Volume	134
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2012.02.159
Publication status	Published - 2012

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10.1016/j.foodchem.2012.02.159

Cite this

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

author = "N. Bernaert and {De Paepe}, D. and C. Bouten and H. Declercq and D. Stewart and {Van Bockstaele}, E. and {De Loose}, M. and {Van Droogenbroeck}, B.",

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AU - Bernaert, N.

AU - De Paepe, D.

AU - Bouten, C.

AU - Declercq, H.

AU - Stewart, D.

AU - Van Bockstaele, E.

AU - De Loose, M.

AU - Van Droogenbroeck, B.

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EP - 677

JO - Food Chemistry

JF - Food Chemistry

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