Back to the articles list | Back to browse issues page

XML Print

Processing and quality evaluation of tea prepared from papaya (Carica papaya L.) leaf as polyphenolic source and their antioxidant potential
Abstract:   (199 Views)
This article has no abstract.
Keywords: Papaya leaf, tea, bioactive compounds, antioxidant activity, brewing time
     
Type of article: orginal article | Subject: public specific
Received: 2024/11/19
Add your comments about this article : Your username or Email:
CAPTCHA
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.