Sweetening with Agavins: Its Impact on Sensory Acceptability, Physicochemical Properties, Phenolic Composition and Nutraceutical Potential of Oak Iced Tea.

• Tác giả: Saúl Alberto Álvarez, Aylín Araiza-Alvarado, Verónica Cervantes-Cardoza, José Alberto Gallegos-Infante, Silvia Marina González-Herrera, Rubén Francisco González-Laredo, Martha Rocío Moreno-Jiménez, Nuria Elizabeth Rocha-Guzmán, Jorge Alberto Sánchez-Burgos
• Ngôn ngữ: eng
• Thông tin xuất bản: Switzerland : Foods (Basel, Switzerland) , 2025
• Bộ sưu tập: NCBI
• ID: 706256

Tóm tắt

Oak infusions enriched with agavins may offer nutraceutical benefits in the development of iced teas. This study evaluated infusions of