Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (<i>Ceratonia siliqua</i> L.)

<div>IC50 values determined by the DPPH assay for carob extracts obtained by Ultra-Turrax.</div>

Journal of Food Quality

Figure 4: Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (<i>Ceratonia siliqua</i> L.) 