The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques.

Antioxidants (Basel) · 2019 · PMC6912352 · PMID 31744100

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slightly significantno p-value reported

However, no significant differences were found after the gastrointestinal digestion in hydro-alcoholic infusion liqueurs (recovery of 91.19%), and a slightly significant decrease was observed in maceration liqueurs (recovery of 87.47%).

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