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Leek is grown for its thickened cylindrical white shaft made up of long leaf bases. Despite the potentially valuable nutritional profile of the green leaves, a large portion remains unused owing its restricted culinary applications. This large quantity of this plant biomass could be valorized given an adequate stabilization method. In this study, we examined leek fermentation with regard to antioxidant changes.
Originele taal-2Engels
TijdschriftJournal of the Science of Food and Agriculture
Nummer van het tijdschrift9
Pagina's (van-tot)2146-53
Aantal pagina's8
StatusGepubliceerd - 2013

ID: 1501652