Effect of oven and microwave drying on polyphenols content and antioxidant capacity of herbal tea from strobilanthes crispus leaves

Effect of oven and microwave drying on polyphenols content and antioxidant capacity of herbal tea from strobilanthes crispus leaves

अन्य संस्करण दिखाएं (1)

Objective: This study aimed to evaluate the effect of oven and microwave drying on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity of unfermented and fermented tea developed from Strobilanthes crispus leaves. Methods: TPC and TFC were estimated using a spectroph...

पूर्ण विवरण

ग्रंथसूची विवरण
मुख्य लेखकों: Lasano, Nur Fatimah, Rahmat, Asmah, Ramli, Nurul Shazini, Abu Bakar, Mohd Fadzelly
स्वरूप: लेख
भाषा:English
प्रकाशित: Innovare Academic Sciences 2018
ऑनलाइन पहुंच:http://psasir.upm.edu.my/id/eprint/72434/1/Effect%20of%20oven%20and%20microwave%20drying%20on%20polyphenols%20content%20and%20antioxidant%20capacity%20of%20herbal%20tea%20from%20strobilanthes%20crispus%20leaves%20.pdf

इंटरनेट

http://psasir.upm.edu.my/id/eprint/72434/1/Effect%20of%20oven%20and%20microwave%20drying%20on%20polyphenols%20content%20and%20antioxidant%20capacity%20of%20herbal%20tea%20from%20strobilanthes%20crispus%20leaves%20.pdf

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