Author:
Monteiro Maria João P.,Costa Ana Isabel A.,Fliedel Geneviève,Cissé Mady,Bechoff Aurélie,Pallet Dominique,Tomlins Keith,Pintado Maria Manuela E.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Quality and sensory evaluation of processed calyces of six varieties of Roselle (Hibiscus sabdariffa L.);Babajide;Nigerian Journal of Horticultural Science,2005
2. Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks;Bechoff;Food Chemistry,2014
3. Commercial practice of roselle (Hibiscus sabdariffa L.) beverage production: Optimization of hot water extraction and sweetness level;Bolade;World Journal of Agricultural Sciences,2009
4. Boucher, M., Cisse, M., Dornier, M., Gabor, E., & Doucet, P. (2014). Deliverable 7.1.1.1- Guideline for the industry for Bissap. AFTER After Food Tradition rEvisited by REsearch. .
5. Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling;Cisse;Journal of Food Engineering,2012
Cited by
34 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献