Effects of processing on phytochemical profiles and biological activities for production of sorghum tea: TEA - FROM BUSHES TO MUGS:COMPOSITION, STABILITY AND HEALTH ASPECTS

Effects of processing on phytochemical profiles and biological activities for production of sorghum tea: TEA - FROM BUSHES TO MUGS:COMPOSITION, STABILITY AND HEALTH ASPECTS

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Veröffentlicht in:Food research international 2013, Vol.53 (2), p.678-685
Hauptverfasser: LI WU, ZHAOHUI HUANG, PEIYOU QIN, GUIXING REN
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Cereal and baking product industries
Coffee, tea and other stimulative beverage industries
Food industries
Fundamental and applied biological sciences. Psychology
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container_title Food research international
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creator LI WU
ZHAOHUI HUANG
PEIYOU QIN
GUIXING REN
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ispartof Food research international, 2013, Vol.53 (2), p.678-685
issn 0963-9969
1873-7145
language eng
recordid cdi_pascalfrancis_primary_27734696
source Elsevier ScienceDirect Journals Complete
subjects Biological and medical sciences
Cereal and baking product industries
Coffee, tea and other stimulative beverage industries
Food industries
Fundamental and applied biological sciences. Psychology
title Effects of processing on phytochemical profiles and biological activities for production of sorghum tea: TEA - FROM BUSHES TO MUGS:COMPOSITION, STABILITY AND HEALTH ASPECTS
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