Development of low calorie roasted radish tea beverage with anti-oxidant activity

Food Science and Biotechnology

Volumn 25, Issue , 2016, Pages 113-118

  Kim, Seulki ^a   Kim, Mijeong ^a   Song, Yeong Bok ^b   Cho, Mi Kyung ^b   Song, Yeong Ok ^a  

^a Pusan National University   (South Korea)

^b Sejeon Food Research Institute   (South Korea)

Author keywords

anti oxidant; beverage; radish (Rapharus sativus L.); sensory evaluation; tea

Indexed keywords

ACCEPTANCE TESTS; OXIDANTS; SENSORY ANALYSIS; SUGAR SUBSTITUTES; WATER QUALITY;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; CONSUMER ACCEPTANCE; FRUCTO-OLIGOSACCHARIDES; HOT WATER EXTRACTS; MASS PRODUCTION; RADICAL SCAVENGING ACTIVITY; RADISH (RAPHARUS SATIVUS L.);

BEVERAGES;

EID: 84964757077     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-016-0107-6     Document Type: Article

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