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

Brassesco, MaríaVilas-Boas, Ana M.Brandão, TeresaSilva, CristinaPintado, Manuela2022-05-102022-05-102021http://hdl.handle.net/10400.14/37492engCarob pulpSeedsBioactive compoundsAntioxidant activityChemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effectsconference object