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

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2019年第6期|共11页
• 作者

  Rodríguez‐Solana Raquel; Salgado José M; Pérez‐Santín Efrén; Romano Anabela;

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• 作者单位

  Faculdade de Ciências e TecnologiaUniversidade do Algarve Campus de GambelasFaro Portugal;

  CEB‐Centre of Biological EngineeringUniversity of Minho Campus de GualtarBraga Portugal;

  Graduate school of Engineering and Technology International University of La Rioja (UNIR)Logro?o Spain;

  Faculdade de Ciências e TecnologiaUniversidade do Algarve Campus de GambelasFaro Portugal;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  Ceratonia siliqua L.; maceration; roasting; phenolic compounds; furanic compounds; antioxidant capacity;

  机译：Ceratonia Siliqua L.;浸渍;焙烧;酚类化合物;呋喃化合物;抗氧化能力;