Optimising high-temperature oxidation of Cyclopia species for maximum development of characteristic aroma notes of honeybush herbal tea infusions-Reference-Cited by-同舟云学术

Optimising high-temperature oxidation of Cyclopia species for maximum development of characteristic aroma notes of honeybush herbal tea infusions

Published:2017-05 Issue: Volume:110 Page:144-151
ISSN:0254-6299
Container-title:South African Journal of Botany
language:en
Short-container-title:South African Journal of Botany

Author:

Erasmus L.M.,Theron K.A.,Muller M.,Van der Rijst M.,Joubert E.

Funder

Economic Competitive Support Package for Agroprocessing

National Research Foundation of South Africa

Publisher

Elsevier BV

Subject

Plant Science

Reference13 articles.

1. Comprehensive phenolic profiling of Cyclopia genistoides (L.) Vent. by LC-DAD-MS and -MS/MS reveals novel xanthone and benzophenone constituents;Beelders;Molecules,2014

2. Characterisation of the Sensory Profile of Cyclopia intermedia and the Optimisation of Fermentation Parameters for Improved Product Quality;Bergh,2014

3. Chemical Characterisation of the Aroma of Honeybush (Cyclopia) Species;Cronje,2010

4. Food ingredient extracts of Cyclopia subternata (honeybush): variation in phenolic composition and antioxidant capacity;De Beer;Molecules,2012

5. Optimisation of the fermentation parameters of honeybush tea (Cyclopia);Du Toit;Journal of Food Quality,1999

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