Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound
ABSTRACT: The aim of the study was to evaluate sensory and phytochemical (polyphenols, flavonoids and caffeine) estimation of black and green tea brews obtained in an alternative way through brewing with the assistance of ultrasound. Brews produced with the application of sonication for 2 minutes a...
| Главные авторы: | , , , , , , , |
|---|---|
| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
Universidade Federal de Santa Maria
|
| Серии: | Ciência Rural |
| Предметы: | |
| Online-ссылка: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001100751&lng=en&tlng=en |