Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

  1. Rodríguez-Solana, R.
  2. Salgado, J.M.
  3. Pérez-Santín, E.
  4. Romano, A.
Revista:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Ano de publicación: 2019

Volume: 99

Número: 6

Páxinas: 2697-2707

Tipo: Artigo

DOI: 10.1002/JSFA.9437 GOOGLE SCHOLAR
Fonte de datos: Scopus