Comparison of Phenolic Content and Antioxidant Capacity of Bear Garlic (Allium ursinumL.) in Different Maturity Stages
Author:
Affiliation:
1. Department of Fruit, Vegetable and Cereal Technology; Wroclaw University of Environmental and Life Sciences; 37 Chelmonskiego Street Wroclaw 51-630 Poland
2. Department of Plant Food Technology and Crop Quality; Rzeszow University; Rzeszow Poland
Funder
Wroclaw Centre of Biotechnology, programme The Leading National Research Centre (KNOW)
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12921/fullpdf
Reference31 articles.
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2. The growth, flowering and chemical composition of leaves of three ecotypes of Allium ursinum L;Błażewicz-Woźniak;Acta Agrobot.,2011
3. Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae);Bozin;Food Chem.,2008
4. The flavonoids of Allium ursinum;Carotenuto;Phytochemistry,1996
5. Allelopathic potential of Allium ursinum L;Djurdjevic;Biochem. Syst. Ecol,2004
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