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.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Argitalpen urtea: 2019

Alea: 99

Zenbakia: 6

Orrialdeak: 2697-2707

Mota: Artikulua

DOI: 10.1002/JSFA.9437 GOOGLE SCHOLAR
Datuen iturria: Scopus