Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum )-Reference-Cited by-同舟云学术

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

Published:2013-10-16 Issue:6 Volume:94 Page:1168-1174
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Bernaert Nathalie¹²,De Loose Marc²³,Van Bockstaele Erik¹²,Van Droogenbroeck Bart²

Affiliation:

1. Ghent University, Faculty of Bioscience Engineering; Department of Plant Production; Coupure Links 653 9000 Ghent Belgium

2. Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit; Product Quality and Innovation research group, Burg; Van Gansberghelaan 115 9820 Merelbeke Belgium

3. Ghent University; Faculty of Science, Department of Plant Biotechnology and Genetics; K.L. Ledeganckstraat 35 9000 Ghent Belgium

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6389/fullpdf

Reference42 articles.

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