Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.)
Angela Díaz-García, Bettit Salvá-Ruíz, Nelson Bautista‐Cruz, Luis Condezo‐Hoyos
Topics & Concepts
Stevia rebaudianaSteviaChemistryFood scienceHorticultureAntioxidantZea maysAnthocyaninCropAgronomyBiologyBiochemistryPathologyMedicineAlternative medicinePhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing TechniquesSensory Analysis and Statistical Methods