Cite
MLA Citation
Nathalie Bernaert et al.. “Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum).” Journal of the science of food and agriculture, vol. 94, n.d., pp. 1168–1174. http://access.bl.uk/ark:/81055/vdc_100024770603.0x000046