Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage

✍ Scribed by Pérez-Ramírez, Iza F.; Castaño-Tostado, Eduardo; Ramírez-de León, José A.; Rocha-Guzmán, Nuria E.; Reynoso-Camacho, Rosalía

• Book ID: 126803136
• Publisher: Elsevier Science
• Year: 2015
• Tongue: English
• Weight: 864 KB
• Volume: 172
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2014.09.126