High-temperature oxidation reduces the bitterness of honeybush infusions depending on changes in phenolic composition
Lara Alexander, Erika Ilette Moelich, Dalene de Beer, Magdalena Müller, Beata Walczak, Elizabeth Joubert
Topics & Concepts
MangiferinChemistryXanthoneFermentationFood scienceComposition (language)FlavonoidHerbal teaFlavonesPhenolsPolyphenolCyclopiaAntioxidantChromatographyBiologyOrganic chemistryFetusGeneticsPregnancyPhilosophyHoloprosencephalyLinguisticsMangiferin and Mango ExtractsPhytochemicals and Antioxidant ActivitiesNatural Compound Pharmacology Studies