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The Effect of Water Mineralization on the Extraction of Active Compounds from Selected Herbs and on the Antioxidant Properties of the Obtained Brews
The objective of the study was to analyze the effect of total content of minerals in waters on the effectiveness of extraction of polyphenols and flavonoids and on the antioxidant properties of brews from leaves of green and black tea, leaves of peppermint, chamomile inflorescences, leaves of sage,...
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| Pubblicato in: | Foods |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8228916/ https://ncbi.nlm.nih.gov/pubmed/34071300 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061227 |
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