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Evaluation of chemical composition, antioxidant potential and functional properties of carob (Ceratonia siliqua L.) seeds.
Fidan, Hafize; Stankov, Stanko; Petkova, Nadezhda; Petkova, Zhana; Iliev, Angel; Stoyanova, Magdalena; Ivanova, Tanya; Zhelyazkov, Nikolay; Ibrahim, Salam; Stoyanova, Albena; Ercisli, Sezai.
Afiliación
  • Fidan H; University of Food Technologies, Plovdiv, Bulgaria.
  • Stankov S; University of Food Technologies, Plovdiv, Bulgaria.
  • Petkova N; University of Food Technologies, Plovdiv, Bulgaria.
  • Petkova Z; Paisii Hilendarski University of Plovdiv, Plovdiv, Bulgaria.
  • Iliev A; Institude of Food Preservation and Quality, Plovdiv, Bulgaria.
  • Stoyanova M; University of Food Technologies, Plovdiv, Bulgaria.
  • Ivanova T; University of Food Technologies, Plovdiv, Bulgaria.
  • Zhelyazkov N; University of Food Technologies, Plovdiv, Bulgaria.
  • Ibrahim S; Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC USA.
  • Stoyanova A; University of Food Technologies, Plovdiv, Bulgaria.
  • Ercisli S; Atatürk University, Erzurum, Turkey.
J Food Sci Technol ; 57(7): 2404-2413, 2020 Jul.
Article en En | MEDLINE | ID: mdl-32549590
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2020 Tipo del documento: Article País de afiliación: Bulgaria Pais de publicación: India
Texto completo
Añadir a Mi BVS
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2020 Tipo del documento: Article País de afiliación: Bulgaria Pais de publicación: India