Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions

Abstract Carob liqueur is an alcoholic drink (minimum 15% v/v of ethanol and 100 g/L of sugar) typical for the Mediterranean countries. In the current work, carob macerate produced by maceration of carob pods in hydroalcoholic base at different maceration conditions was characterized for the first t...

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Bibliographic Details
Main Authors: Karla Hanousek Čiča, Jasna Mrvčić, Siniša Srečec, Katarina Filipan, Marijana Blažić, Damir Stanzer
Format: Article
Language:English
Published: Wiley 2020-02-01
Series:Food Science & Nutrition
Subjects:
Online Access:https://doi.org/10.1002/fsn3.1374