Listar por tema "phenolic compounds"
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Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
(Journal of the Science of Food and Agriculture, 04/2019)BACKGROUND The production of the traditional carob liquor from Algarve (Portugal) depends on numerous factors such as carob processing, variety and maceration conditions. An experimental design with 36 runs was created to ...
