Optimizing process of brewing onion peel tea using a response surface methodology
The effects of boiling time and water volume on brewing onion peel tea were investigated using a response surface methodology. Two responses, total phenolic content (TPC) and total antioxidant capacity (TAC) were measured after brewing 0.5 g of onion peel at a constant brewing temperature (100 °C) f...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-08-01
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| Series: | NFS Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364620300092 |