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Sucrose supplementation during traditional carob syrup processing affected its chemical characteristics and biological activities
Dhaouadi, Karima, Belkhir, Manel, Akinocho, Ismail, Raboudi, Faten, Pamies, David, Barrajón, Enrique, Estevan, Carmen, Fattouch, SamiVolume:
57
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.01.025
Date:
June, 2014
File:
PDF, 254 KB
english, 2014