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Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions
Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648929/ https://ncbi.nlm.nih.gov/pubmed/26604404 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1971-4 |
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