Descriptive sensory evaluation of cooked stinging nettle (Urtica dioica L.) leaves and leaf infusions: Effect of using fresh or oven-dried leaves

Autor:	H.L. de Kock, T.T. Shonte
Rok vydání:	2017
Předmět:	0404 agricultural biotechnology biology Traditional medicine Botany 04 agricultural and veterinary sciences Plant Science Sensory profile biology.organism_classification Urtica dioica 040401 food science Aroma
Zdroj:	South African Journal of Botany. 110:167-176
ISSN:	0254-6299
DOI:	10.1016/j.sajb.2016.11.010
Popis:	University of Pretoria and the Organization for Women in Sciences for Developing Countries (OWSD) towards a PhD Scholarship for TT Shonte.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::430bb1316b6bcd13f8295f05f45319a4 https://doi.org/10.1016/j.sajb.2016.11.010 Zobrazit plný text záznamu Full Text from ScienceDirect