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Effect of steam blanching and high temperature drying on the physicochemical properties, antioxidant activities and consumer acceptability of Hibiscus cannabinus leaves tea
Kenaf (Hibiscus cannabinus) leaves are produced as the by product when kenaf stems were harvested. The kenaf leaves was examed for the applicable possibility as herbal tea due to their rich phenolic content. In this study, the effect of steam blanching and high temperature drying on physicochemical...
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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2020
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7550438/ https://ncbi.nlm.nih.gov/pubmed/33087971 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04497-0 |
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