Increasing Phenolic and Aromatic Compounds Extraction and Maximizing Liking of Lemon Verbena (Aloysia Triphylla) Infusions Through the Optimization of Steeping Temperature and Time

AuthID
 P-00Q-VC1
6
Author(s)
Rocha, C
·
Lima, RC
·
Pintado, M
·
Document Type
Article
Year published
2019
Published
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
Volume: 25, Issue: 8, Pages: 701-710 (10)
Indexing
Wos®
Scopus®
Crossref®7
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 31284762
Scopus: 2-s2.0-85068825791
Wos: WOS:000474946900001
Source Identifiers
ISSN: 1082-0132
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