Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology
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DOI: 10.1007/s13197-017-2794-2
Abstract: The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the antioxidant properties of rosehip tea beverage. The ascorbic acid content, total phenolic content (TPC), and ferric… read more here.
Keywords: methodology; antioxidant properties; rosehip tea; brewing conditions ... See more keywords