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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DO - 10.1016/j.foodchem.2012.02.159

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SP - 669

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JO - Food Chemistry

JF - Food Chemistry

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