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-Reference-Cited by-同舟云学术

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

Published:2023-10 Issue: Volume:99 Page:106591
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Salehi Fakhreddin^ORCID,Razavi Kamran Helia,Goharpour Kimia

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference29 articles.

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2. Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches;Veljkovic;Journal of Food And Nutrition Research,2013

3. Evaluation of antioxidant properties and phenolic composition of fruit tea infusions;Şahin;Antioxidants,2013

4. Antioxidant level and sensory of dragon fruit (Hylocereus undatus) peel tea infusion made by partially fermented process;Sari;Agroindustrial Journal,2013

5. Evaluation of free radical-scavenging and antihemolytic activities of quince Cydonia oblonga) leaf: A comparative study with green tea (Camellia sinensis);Costa;Food Chem. Toxicol.,2009

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