Comparison of Two Adsorbent Based de-Bittering Procedures for Neem (Azadirachta indica A. Juss) Tea- Effect on Polyphenols, Anti-Oxidant Capacity, Color and Volatile Profile
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DOI: 10.1007/s11130-016-0595-9
Abstract: Bitterness reduction, especially of foods and beverages containing phytonutrients, is one of the biggest challenges in the food industry because bitterness has a deleterious effect on the taste profile of foods and beverages. Neem (Azadirachta… read more here.
Keywords: neem azadirachta; color; two adsorbent; indica juss ... See more keywords