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

Bibliographic Details
Main Author:	Desierdo, Bryan Kenneth V. (Author)
Other Authors:	Dumelod, Benelyn D. (adviser.)
Format:	Thesis
Language:	English
Subjects:	Sensory evaluation. Food > Sensory analysis. Linear regression analysis. Powdered guyabano leaf tea. Hot and cold-steeping.
Online Access:	Available for University of the Philippines Diliman via Digital Archives. Click here to access