| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7598299 | Food Chemistry | 2014 | 5 Pages |
Abstract
The carob germ flour and the raw carob seed flour reached the highest insoluble fibre, lignan and total polyphenols content and these results were matched by their antioxidant properties. Different carob flours showed a different distribution of the various lignans.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alessandra Durazzo, Valeria Turfani, Valentina Narducci, Elena Azzini, Giuseppe Maiani, Marina Carcea,