Formulation and characterization of an optimized functional...

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Formulation and characterization of an optimized functional beverage from hibiscus ( Hibiscus sabdariffa L.) and green tea ( Camellia sinensis L.)

Preciado-Saldaña, Alejandra M, Abraham Domínguez-Avila, J, Fernando Ayala-Zavala, J, Villegas-Ochoa, Mónica A, Sáyago-Ayerdi, Sonia G, Wall-Medrano, Abraham, González-Córdova, AF, González-Aguilar, Gu
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Journal:
Food Science and Technology International
DOI:
10.1177/1082013219840463
Date:
May, 2019
File:
PDF, 1.08 MB
2019
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