Similar Items: Sensory and phenolic profiling of Cyclopia species (Honeybush) and optimisation of the fermentation conditions
- Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality
- Development of a quality grading system for the honeybush (Cyclopia spp.) tea industry
- Effects of steam treatment and storage on green honeybush quality
- Xanthones and benzophenones from Cyclopia genistoides (honeybush) : chemical characterisation and assessment of thermal stability
- The contribution of phenolics to the bitter taste of honeybush (Cyclopia genistoides) herbal tea
- Use of heat treatment to improve the aroma and flavour of Cyclopia products
Author: Joubert, E.
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- Sensory and phenolic profiling of Cyclopia species (Honeybush) and optimisation of the fermentation conditions