Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents
Author:
Funder
Foundation for Science and Technology
FEDER
Interreg España-Portugal
Publisher
Elsevier BV
Subject
Food Science
Reference46 articles.
1. Antibacterial efficiency of the Sudanese Roselle (Hibiscus sabdariffa L.), a famous beverage from Sudanese folk medicine;Abdallah;Journal of Intercultural Ethnopharmacology,2016
2. Effect of Roselle calyces extract on the chemical and sensory properties of functional cupcakes;Abdel-Moemin;Food Science and Human Wellness,2016
3. AOAC official methods of analysis;AOAC,2016
4. Conservation and sustainable uses of medicinal and aromatic plants genetic resources on the worldwide for human welfare;Barata;Industrial Crops and Products,2016
5. Comparative study of the anti-oxidant activity of the total polyphenols extracted from Hibiscus Sabdariffa L., Glycine max L. Merr., yellow tea and red wine through reaction with DPPH free radicals;Barhé;Arabian Journal of Chemistry,2015
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