Production of an herbal green tea from ambang (Xymalos monospora) leaves: Influence of drying method and temperature on the drying kinetics and tea quality
Silvia Asomikeh Eneighe, Frederick Banboye Dzelagha, Divine Bup Nde
Topics & Concepts
ChemistryGreen teaPolyphenolWater contentFood scienceMoistureKineticsHorticultureOrganic chemistryGeotechnical engineeringEngineeringPhysicsAntioxidantQuantum mechanicsBiologyTea Polyphenols and EffectsFood Drying and ModelingPhytochemicals and Antioxidant Activities