The Effects of Processing Treatments on the Quality and Functional Constituents of Crabapple Flower Tea

The edible value of crabapple flowers remains unreported. In this study, the flower buds of three crabapple cultivars with different flower colors, <i>Malus</i> ‘Royalty’ (purple-red), ‘May’s Delight’ (pink), and ‘Snowdrift’ (white), were processed via hot-air drying at different temperatures and du...

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Autori principali:	Huabin Liu, Junjun Fan, Jingze Ma, Yanan Cai, Zhu Yu, Huawen Zhao, Ruixia Dong
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2025-02-01
Serie:	Horticulturae
Soggetti:	crabapple floral tea sensory evaluation phloridzin flavonoid
Accesso online:	https://www.mdpi.com/2311-7524/11/3/255
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