Effect of concentration and steeping time on the antioxidant capacity of ginger tea
ABSTRACT The purpose of this study was to evaluate the effects of concentration and steeping time on the antioxidant activity of hot aqueous extracts of ginger tea. The dried ginger was powdered and placed inside tea bags with dimensions 7cm x 6cm. Increasing amounts of powder, 5 g, 7 g and 9 g were...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
Quezon City
UP College of Home Economics
2011.
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