Article ID Journal Published Year Pages File Type
6396934 Food Research International 2013 9 Pages PDF
Abstract
► High variety of phenolic substances in Cistus incanus herbal tea infusions ► Intense antioxidant capacities of phenolic compounds in Cistus incanus infusions ► Brewing process parameters influence phenolic contents and antioxidant capacities. ► High mineral contents of brewing water decrease phenolic contents. ► Phenolic compounds as markers for authenticity or quality controls of Cistus incanus
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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