THE INFLUENCE OF VARIETY ON THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN LEEK (ALLIUM PORRUM L.)

Leek (Allium porrum L.) is a member of the Allium genus. It is known for its specific taste and aroma. Leek is used in gastronomy and modern food technologies. It is also important to note that bioactive substances of leek are very little explored. Compared to onion and garlic, little attention is p...

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Veröffentlicht in:	Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2019-02, Vol.8 (4), p.1072-1075
Hauptverfasser:	Kovarovič, Ján, Bystrická, Judita, Micová, Marianna, Harangozo, ĽuboÅ¡, Miššík, Juraj, Hegedűsová, Alžbeta
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Aroma Cultivars Food technology Garlic Polyphenols
Online-Zugang:	Volltext
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