Impact of steam treatment on shelf-life stability of a xanthone-rich green herbal tea (Cyclopia maculata Andrews Kies) - identifying quality changes during storage.
Lara AlexanderDalene de BeerMagdalena MullerMarieta van der RijstElizabeth JoubertPublished in: Journal of the science of food and agriculture (2018)
Storage of 3 to 6 months may result in a more appealing aroma profile and enhanced product quality, despite loss of green color. © 2018 Society of Chemical Industry.
Keyphrases