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Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves.
Bernaert, Nathalie; Wouters, Dorrit; De Vuyst, Luc; De Paepe, Domien; De Clercq, Hervé; Van Bockstaele, Erik; De Loose, Marc; Van Droogenbroeck, Bart.
Affiliation
  • Bernaert N; Department of Plant Production, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.
J Sci Food Agric ; 93(9): 2146-53, 2013 Jul.
Article in En | MEDLINE | ID: mdl-23408379

Full text: 1 Database: MEDLINE Main subject: Flavonoids / Allium / Plant Stems / Plant Leaves / Food Preservation / Antioxidants Country/Region as subject: Europa Language: En Year: 2013 Type: Article

Full text: 1 Database: MEDLINE Main subject: Flavonoids / Allium / Plant Stems / Plant Leaves / Food Preservation / Antioxidants Country/Region as subject: Europa Language: En Year: 2013 Type: Article