Phenolic composition of rooibos changes during simulated fermentation: Effect of endogenous enzymes and fermentation temperature on reaction kinetics
Phenolic compounds of Aspalathus linearis (rooibos) are susceptible to oxidation during
“fermentation”, a process characterized by the formation of a red-brown leaf color. The role …
“fermentation”, a process characterized by the formation of a red-brown leaf color. The role …
Phenolic composition of rooibos changes during simulated fermentation: effect of endogenous enzymes and fermentation temperature on reaction kinetics.
D Beer, J Tobin, B Walczak, M Rijst, E Joubert - 2019 - cabidigitallibrary.org
Phenolic compounds of Aspalathus linearis (rooibos) are susceptible to oxidation during"
fermentation", a process characterized by the formation of a red-brown leaf color. The role of …
fermentation", a process characterized by the formation of a red-brown leaf color. The role of …
Phenolic composition of rooibos changes during simulated fermentation: Effect of endogenous enzymes and fermentation temperature on reaction kinetics.
D De Beer, J Tobin, B Walczak… - Food Research …, 2019 - europepmc.org
Phenolic compounds of Aspalathus linearis (rooibos) are susceptible to oxidation during"
fermentation", a process characterized by the formation of a red-brown leaf color. The role of …
fermentation", a process characterized by the formation of a red-brown leaf color. The role of …
Phenolic composition of rooibos changes during simulated fermentation: Effect of endogenous enzymes and fermentation temperature on reaction kinetics
D De Beer, J Tobin, B Walczak… - Food research …, 2019 - pubmed.ncbi.nlm.nih.gov
Phenolic compounds of Aspalathus linearis (rooibos) are susceptible to oxidation during"
fermentation", a process characterized by the formation of a red-brown leaf color. The role of …
fermentation", a process characterized by the formation of a red-brown leaf color. The role of …