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Evolution of the percent dry matter, the protein, the chlorophyl and the sugar content during the frost hardening of two leek cultivars differing in their degree of frost resistance

1986

Cardinaels, C. | Lacroix, P. | Tobback, P. (Katholiehe Univ. Leuven, Heverlee (Belgium). Lab. of Food Technology)

AGROVOC Keywords
allium ampeloprasum azucares chlorophylle chlorophylls clorofilas contenido de materia seca contenido proteico dry matter content protein content sucres sugars variedades varieties
Bibliographic information
Volume 94 Issue 1 ISSN 0003-9799
Other Subjects
Teneur en proteines; Resistance a la temperature/ durcissement; Resistencia a la temperatura/ endurecimiento; Temperature resistance/ hardening; Variete; Teneur en matiere seche
Language
English
1989-08-15
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