Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process

This study aimed to examine the influence of drying approaches (convective and infrared (IR)), sonication, and brewing time on the total phenolic content (TPC), antioxidant activity (AA), viscosity, color indexes, and sensory attributes of quince tea infusion (QTI). The AA and TPC in the QTI dried i...

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Detalles Bibliográficos
Autores principales: Salehi, Fakhreddin, Razavi Kamran, Helia, Goharpour, Kimia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10495677/
https://www.ncbi.nlm.nih.gov/pubmed/37683419
http://dx.doi.org/10.1016/j.ultsonch.2023.106591

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10495677/
https://www.ncbi.nlm.nih.gov/pubmed/37683419
http://dx.doi.org/10.1016/j.ultsonch.2023.106591

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