Food Research

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Effect of varying processing methods (optimal conditions) on chemical properties of herbal leaf tea produced from “Voi” (Syzygium nervosum) leaves
Food Research - Tập 6 Số 2 - Trang 191-201 - 2022
N.P. Minh, N.M. Chanh
human health. Syzygium nervosum leaves contain numerous bioactive components with different functional properties. Syzygium nervosum leaves can be processed into dried tea convenient for daily consumption. This research evaluates the effect of various thermal treatments like blanching, convective drying, roasting and steeping to the anti-nutritional factors, phenolics and antioxidant capac...... hiện toàn bộ
Tổng số: 1   
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