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

Detalhes bibliográficos
Autor principal:	Desierdo, Bryan Kenneth V. (Author)
Outros Autores:	Dumelod, Benelyn D. (adviser.)
Formato:	Thesis
Idioma:	inglês
Assuntos:	Sensory evaluation. Food > Sensory analysis. Linear regression analysis. Powdered guyabano leaf tea. Hot and cold-steeping.
Acesso em linha:	Available for University of the Philippines Diliman via Digital Archives. Click here to access