Development of infusion tea formulations with food wastes: Evaluation of temperature and time effects on quality parameters
The study aimed to investigate the suitability of some food wastes for use in the production of herbal tea and to reveal their properties in terms of bioactive component content, some physical properties and sensory quality. Three new blends consisting of banana, pomegranate, mandarin, eggplant and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000476 |