Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Sensory and phenolic profiling of Cyclopia species (Honeybush) and optimisation of the fermentation conditions
Thesis (MSc Food Sc)--Stellenbosch University, 2012.
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | en_ZA |
| Published: |
Stellenbosch : Stellenbosch University
2012
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
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
- The contribution of phenolics to the bitter taste of honeybush (Cyclopia genistoides) herbal tea
- Xanthones and benzophenones from Cyclopia genistoides (honeybush) : chemical characterisation and assessment of thermal stability
- Use of heat treatment to improve the aroma and flavour of Cyclopia products