Natural Variation in the Phenolic Composition of Rooibos and Changes During Production of Herbal Tea and Other Products
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-04195-2_127-1
Reference89 articles.
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2. Stander MA, Joubert E, De Beer D (2019) Revisiting the caffeine-free status of rooibos and honeybush herbal teas using specific MRM and high resolution LC-MS methods. J Food Compos Anal 76:39–43. https://doi.org/10.1016/j.jfca.2018.12.002
3. Joubert E, Schulz H (2006) Production and quality aspects of rooibos tea and related products. A review. J Appl Bot Food Qual 80:138–144
4. Biénabe E, Marie-Vivien D (2017) Institutionalizing geographical indications in southern countries: lessons learned from basmati and rooibos. World Dev 98:58–67. https://doi.org/10.1016/j.worlddev.2015.04.004
5. European Commision eAmbrosia – The EU Geographical Indications Register Rooibos/Red Bush. https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/details/17018. Accessed 29 Jul 2022
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