Phenolic and physicochemical stability of a functional beverage powder mixture during storage: effect of the microencapsulant inulin and food ingredients.
Dalene de BeerClaire E PauckMarique AucampWilna LiebenbergNicole StiegerMarieta van der RijstElizabeth JoubertPublished in: Journal of the science of food and agriculture (2018)
A low-kilojoule honeybush iced tea powder mixture will retain its functional phenolic compounds and physicochemical properties during shelf-life storage at 25 °C for 6 months. © 2017 Society of Chemical Industry.
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