Carob (Ceratonia siliqua) flour as source of bioactive compounds: Production, characterization and nutraceutical value
This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods.
| Authors: | , , , , , |
|---|---|
| Format: | article |
| Status: | Published version |
| Publication Date: | 2024 |
| Country: | España |
| Institution: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repository: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/369077 |
| Online Access: | http://hdl.handle.net/10261/369077 |
| Access Level: | Open access |
| Keyword: | Bioactive peptides Carob polysaccharides Functional lipids Galactomannan β-sitosterol |
| Summary: | This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods. |
|---|