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

Bibliografske podrobnosti
Glavni avtor:	Desierdo, Bryan Kenneth V. (Author)
Drugi avtorji:	Dumelod, Benelyn D. (adviser.)
Format:	Thesis
Jezik:	angleščina
Teme:	Sensory evaluation. Food > Sensory analysis. Linear regression analysis. Powdered guyabano leaf tea. Hot and cold-steeping.
Online dostop:	Available for University of the Philippines Diliman via Digital Archives. Click here to access