Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects

María Brassesco, Ana M. Vilas-Boas, Teresa Brandão, Cristina Silva, Manuela Pintado

Research output: Contribution to conference › Abstract

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2021

Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects
Brassesco, M., Vilas-Boas, A. M., Brandao, T., Silva, C. & Pintado, M., 2021. 1 p.
Research output: Contribution to conference › Poster

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