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Effect of steam blanching and high temperature drying on the physicochemical properties, antioxidant activities and consumer acceptability of Hibiscus cannabinus leaves tea

Yen Teng Haw, Yan Yi Sim, Kar Lin Nyam

2020Journal of Food Science and Technology16 citationsDOIOpen Access PDF

Topics & Concepts

KenafHibiscusBlanchingChemistryFood scienceChlorogenic acidMouthfeelPolyphenolDPPHFlavonoidAntioxidantRaw materialBotanyOrganic chemistryBiologyFiberHibiscus Plant Research StudiesPhytochemicals and Antioxidant ActivitiesPhytochemical and Pharmacological Studies
Effect of steam blanching and high temperature drying on the physicochemical properties, antioxidant activities and consumer acceptability of Hibiscus cannabinus leaves tea | Litcius