Feverfew as a source of bioactives for functional foods: Storage stability in model beverages
The potential of feverfew infusions, used traditionally for the treatment of various ailments associated with pain and inflammation, was investigated as a source of nutraceuticals in the manufacture of beverages with anti-inflammatory properties. Acidified feverfew model beverages (2.9 ⩽ pH ⩽ 6) wer...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2011-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464611000053 |