Advanced search
1 file | 136.65 KB Add to list

Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves

Author
Organization
Keywords
fermentation, Allium ampeloprasum var. porrum, valorization, antioxidants, PHENOLIC-COMPOUNDS, S-ALK(EN)YL-L-CYSTEINE SULFOXIDES, ORGANOSULFUR COMPOUNDS, ASCORBIC-ACID, CAPACITY, CABBAGE, VEGETABLES, FOODS, ONION, MICROFLORA

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 136.65 KB

Citation

Please use this url to cite or link to this publication:

MLA
Bernaert, Nathalie, Dorrit Wouters, Luc De Vuyst, et al. “Antioxidant Changes of Leek (Allium Ampeloprasum Var. Porrum) During Spontaneous Fermentation of the White Shaft and Green Leaves.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 93.9 (2013): 2146–2153. Print.
APA
Bernaert, N., Wouters, D., De Vuyst, L., De Paepe, D., De Clercq, H., Van Bockstaele, E., De Loose, M., et al. (2013). Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 93(9), 2146–2153.
Chicago author-date
Bernaert, Nathalie, Dorrit Wouters, Luc De Vuyst, Domien De Paepe, Hervé De Clercq, Erik Van Bockstaele, Marc De Loose, and Bart Van Droogenbroeck. 2013. “Antioxidant Changes of Leek (Allium Ampeloprasum Var. Porrum) During Spontaneous Fermentation of the White Shaft and Green Leaves.” Journal of the Science of Food and Agriculture 93 (9): 2146–2153.
Chicago author-date (all authors)
Bernaert, Nathalie, Dorrit Wouters, Luc De Vuyst, Domien De Paepe, Hervé De Clercq, Erik Van Bockstaele, Marc De Loose, and Bart Van Droogenbroeck. 2013. “Antioxidant Changes of Leek (Allium Ampeloprasum Var. Porrum) During Spontaneous Fermentation of the White Shaft and Green Leaves.” Journal of the Science of Food and Agriculture 93 (9): 2146–2153.
Vancouver
1.
Bernaert N, Wouters D, De Vuyst L, De Paepe D, De Clercq H, Van Bockstaele E, et al. Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2013;93(9):2146–53.
IEEE
[1]
N. Bernaert et al., “Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves,” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 93, no. 9, pp. 2146–2153, 2013.
@article{3213436,
  author       = {Bernaert, Nathalie and Wouters, Dorrit and De Vuyst, Luc and De Paepe, Domien and De Clercq, Hervé and Van Bockstaele, Erik and De Loose, Marc and Van Droogenbroeck, Bart},
  issn         = {0022-5142},
  journal      = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
  keywords     = {fermentation,Allium ampeloprasum var. porrum,valorization,antioxidants,PHENOLIC-COMPOUNDS,S-ALK(EN)YL-L-CYSTEINE SULFOXIDES,ORGANOSULFUR COMPOUNDS,ASCORBIC-ACID,CAPACITY,CABBAGE,VEGETABLES,FOODS,ONION,MICROFLORA},
  language     = {eng},
  number       = {9},
  pages        = {2146--2153},
  title        = {Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves},
  url          = {http://dx.doi.org/10.1002/jsfa.6020},
  volume       = {93},
  year         = {2013},
}

Altmetric
View in Altmetric
Web of Science
Times cited: