Effect of Carob Variety and Roasting on the Antioxidant Capacity, and the Phenolic and Furanic Contents of Carob Liquors

AuthID
 P-00Q-6JD
4
Author(s)
Rodriguez Solana, R
·
Perez Santin, E
·
Tipo de Documento
Article
Year published
2019
Publicado
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 99, Número: 6, Páginas: 2697-2707 (11)
Indexing
Wos®
Scopus®
Crossref®17
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85060937388
Wos: WOS:000461833600005
Source Identifiers
ISSN: 0022-5142
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