Differences in antioxidant activity of guyabano leaf tea from cold and hot steeping methods

This study focused on the determination of the differences in antioxidant activity of guyabano leaf tea prepared from powdered guyabano leaves using the cold and the hot steeping methods. In the preliminary study, consumer panelists evaluated the sensory attributes of the guyabano leaf tea with medi...

وصف كامل

التفاصيل البيبلوغرافية

المؤلف الرئيسي:	Desierdo, Bryan Kenneth V. (مؤلف)
مؤلفون آخرون:	Dumelod, Benelyn D. (adviser.)
التنسيق:	أطروحة
اللغة:	English
الموضوعات:	Sensory evaluation. Food > Sensory analysis. Linear regression analysis. Powdered guyabano leaf tea. Hot and cold-steeping.
الوصول للمادة أونلاين:	Available for University of the Philippines Diliman via Digital Archives. Click here to access