Sensory evaluation and chemical composition of Solanum nigrum and Solanum torvum herbal tea and spice

Herbal teas are ingested for various purposes and by diverse populations across the globe. There is a growing recognition among individuals of the advantages associated with the use of this beverage, leading to a heightened demand for the manufacture of herbal tea derived from therapeutic plants. Sp...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 26. Juli, Seite 10820132241266103
1. Verfasser:	Asante, Jemima Owusuah (VerfasserIn)
Weitere Verfasser:	Wireko-Manu, Faustina, Larbie, Christopher, Kpodo, Gertrude Nunana, Oduro, Ibok
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Herbal tea antinutrients phytochemicals sensory evaluation spice