The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques

• Автори: Raquel Rodríguez-Solana (Автор), Natacha Coelho (Автор), Antonio Santos-Rufo (Автор), Sandra Gonçalves (Автор), Efrén Pérez-Santín (Автор), Anabela Romano (Автор)
• Формат: Книга
• Опубліковано: MDPI AG, 2019-11-01T00:00:00Z.
• Предмети: article
• Онлайн доступ: Connect to this object online.

Carob liqueur is a traditional Mediterranean alcoholic beverage obtained via a wide range of production techniques contributing to the different organoleptic attributes of the final product. The aim of this research was to evaluate the stability of the chemical composition and biological capacities...