| Autor: |
Joubert, Elizabeth, Petrus, Alicia, de Beer, Dalene, Human, Chantelle, van der Rijst, Marieta, Walczak, Beata, du Preez, Brigitte V.P., Moelich, Erika, Muller, Magdalena |
| Zdroj: |
Applied Food Research; June 2024, Vol. 4 Issue: 1 |
| Abstrakt: |
•Ultra-high temperature oxidation (UHTO) shortened honeybush processing time.•UHTO enhanced fruity and sweet-associated aroma notes of infusion.•UHTO reduced floral aroma notes of infusion.•UHTO changed minor aroma attributes depending on species.•Extent of phenolic degradation during UHTO depended on the Cyclopiaspecies. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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