Work

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

Year: 2012

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2012.02.159

Authors: Nathalie Bernaert, Domien De Paepe, Charlotte Bouten, Hervé De Clercq, Derek Stewart, Erik Van Bockstaele, Marc De Loose, Bart Van Droogenbroeck

Institutions: Ghent University, Instituut voor Landbouw en Visserijonderzoek, Flemish Institute for Technological Research, HOGENT University of Applied Sciences and Arts, James Hutton Institute

Language: English

Topic: Garlic and Onion Studies

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2014538925

FWCI: 9.373

Cites: 76

Cited by: 108

Related to: 10