Published in
Elsevier, LWT - Food Science and Technology, 1(57), p. 1-8, 2014
DOI: 10.1016/j.lwt.2014.01.025
Links
Tools
Sucrose Supplementation during Traditional Carob Syrup Processing Affected its Chemical Characteristics and Biological Activities
Journal article published in 2014 by
Karima Dhaouadi,
Manel Belkhir,
Ismail Akinocho,
Faten Raboudi,
David Pamies,
Enrique Barrajón-Catalán,
Carmen Estevan,
Sami Fattouch 
This paper is made freely available by the publisher.
Full text: Download
Data provided by 