| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6396934 | Food Research International | 2013 | 9 Pages |
Abstract
⺠High variety of phenolic substances in Cistus incanus herbal tea infusions ⺠Intense antioxidant capacities of phenolic compounds in Cistus incanus infusions ⺠Brewing process parameters influence phenolic contents and antioxidant capacities. ⺠High mineral contents of brewing water decrease phenolic contents. ⺠Phenolic compounds as markers for authenticity or quality controls of Cistus incanus
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Authors
Peer Riehle, Maren Vollmer, Sascha Rohn,