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Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum) |
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| Authors: | Nathalie Bernaert Marc De Loose Erik Van Bockstaele Bart Van Droogenbroeck |
| Affiliation: | 1. Ghent University, Faculty of Bioscience Engineering, Department of Plant Production, , 9000 Ghent, Belgium;2. Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Science Unit, Product Quality and Innovation research group, Burg, , 9820 Merelbeke, Belgium;3. Ghent University, Faculty of Science, Department of Plant Biotechnology and Genetics, , 9000 Ghent, Belgium |
| Abstract: | |
| Keywords: | Allium ampeloprasum var. porrum antioxidant capacity total phenolic content ACSO cooking |