The effect of fermentation on the TLC profile, antioxidant property and phytochemical composition on selected Filipino herbal teas
Tea is an infusion from plant leaves which is considered to be the most consumed drink in the world next to water. Tea can be classified according to the degrees of fermentation it underwent. In this study, Filipino herbal teas namely Blumea balsamifera, Mantha piperita and Vitex negundo were subjec...
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| 格式: | Thesis |
| 语言: | English |
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2016.
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