Influence of steeping time on biological activity of black mulberry leaves tea
Black mulberry leaves teas (BMLTs) were prepared using boiled water and different steeping time (5 10, 20, 35 and 45 minutes). In order to establish the connection between steeping time and tea quality, total phenolics content (TPC), total flavonoids content TFC contents were measured, as w...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2016-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647177C.pdf |