The effect of brewing time on the antioxidant properties and consumer's preference of green tea and jasmine tea
Jasmine tea is a popular tea type obtained from scenting tea (Camellia sinensis (L.) Kuntze) leaves with jasmine (Jasminum sambac (L.) Aiton) flowers. This study aimed to evaluate the antioxidant properties and sensory aspects of jasmine and green tea brewed at different times. The commercial jasmin...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Fakultas Teknologi Pertanian
2023-06-01
|
| Series: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Subjects: | |
| Online Access: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/439/183 |