Effects of brewing temperature and duration on quality of black tea (Camellia sinensis) and equal (50:50) combination of bush tea (Athrixia phylicoides DC.) and black tea.
Thesis (M.Sc)--University of Limpopo, 2010. === Black tea (Camellia sinensis) and black tea combined with bush tea (Athrixia phylicoides) were analyzed for their polyphenol content, antioxidant activity and tannin content. Solvent extraction methods were used for extracting polyphenols, antioxida...
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| Format: | Others |
| Language: | en |
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2012
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| Online Access: | http://hdl.handle.net/10386/382 |