Concentration of roselle (Hibiscus sabdariffa L) and sucrose in beverages : Effects on physicochemical characteristics and acceptance
The calyces of roselle (Hibiscus sabdariffa L.) are used to make a refreshing drink with high content of anthocyanins and other phenolic compounds, although the process for obtaining the beverage is not standardized. In this research it was determined physicochemical characteristics, total soluble p...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 6 vom: 08. Sept., Seite 563-571 |
|---|---|
| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2021
|
| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Hibiscus sabdariffa beverages acceptance antioxidant activity physicochemical characteristics total soluble polyphenols content Anthocyanins Plant Extracts Sucrose 57-50-1 |
| Accès en ligne |
Volltext |