High-temperature oxidation reduces the bitterness of honeybush infusions depending on changes in phenolic composition
Alexander, Lara, Moelich, Erika Ilette, de Beer, Dalene, Muller, Magdalena, Walczak, Beata, Joubert, ElizabethJournal:
LWT
DOI:
10.1016/j.lwt.2020.110608
Date:
November, 2020
File:
PDF, 2.90 MB
2020