A study of fortification of lemonade with herbal extracts

Abstract The aim of the present work was to design new beverages using lemonade and some herbal extracts (linden, heather, green tea, lemon verbena, clove, peppermint, ginger and mate) rich in vitamin C and flavonoids. The linden-added lemonade showed the highest value (597.9 mg/kg) for ascorbic aci...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2017-01, Vol.37 (1), p.45-51
Hauptverfasser:	TAMER, Canan Ece, YEKELER, Fatma Zehra, ÇOPUR, Ömer Utku, İNCEDAYI, Bige, SUNA, Senem
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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