Sunscholarmetadata only
Enhancing fruity and sweet-associated aroma attributes of honeybush tea (Cyclopia spp.) by ultra-high temperature oxidation
honeybush tea, cyclopia, herbal teas, food processing, oxidation, sensory evaluation, phenolic compounds, food quality
This document is indexed with metadata only — full text is not available in the archive for this record.
Open the official source ↗
Record · ID 306074
Conceptio Open Knowledge Archive — every document is proof-bundled with source, license, and retrieval metadata.