Effects of Roasting Temperature on the Aroma Components of Carob (Ceratonia siliqua L.)
Author:
Affiliation:
1. Dr. Rainer Wild Foundation, In der Aue 4, 69118 Heidelberg, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960468e
Reference28 articles.
1. Determination of chemical composition of carob pods by near-infrared reflectance spectroscopy
2. Composition and potential uses of mesquite pods (Prosopis pallida L): Comparison with carob pods (Ceratonia siliqua L)
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