Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts-Reference-Cited by-同舟云学术

Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts

Published:2009-08 Issue:7 Volume:42 Page:871-878
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ares Gastón,Barreiro Cecilia,Deliza Rosires,Gámbaro Adriana

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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5. LC/MS characterization of phenolic constituents of mate (Ilex paraguariensis, St. Hill) and its antioxidant activity compared to commonly consumed beverages;Bravo;Food Research International,2007

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