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

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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

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Citation

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Chicago
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.
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.
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.
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.
@article{3213436,
  author       = {Bernaert, Nathalie and Wouters, Dorrit and De Vuyst, Luc and De Paepe, Domien and De Clercq, Herv{\'e} and Van Bockstaele, Erik and De Loose, Marc and Van Droogenbroeck, Bart},
  issn         = {0022-5142},
  journal      = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
  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},
}

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