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

体外胃肠消化对不同精制工艺获得的角豆酒化学成分、抗氧化和酶抑制能力的影响