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リーボス茶(Aspalathus linearis,マメ科)よりポリフェノールの固定層抽出に及ぼす時間の影響

Joubert E
- 01 Jan 1990 - 
- Vol. 23, Iss: 2, pp 181-183
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This article is published in Lwt - Food Science and Technology.The article was published on 1990-01-01 and is currently open access. It has received 3 citations till now.

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Rooibos (Aspalathus linearis) beyond the farm gate: From herbal tea to potential phytopharmaceutical

Elizabeth Joubert, +1 more
- 01 Oct 2011 - 
TL;DR: In this paper, a review focusing on past and current research aimed at enhancing the value of rooibos herbal tea as a specialised, niche product and expanding its value-add potential against the background of its traditional use and the current market is presented.
Journal ArticleDOI

Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon

I.S. Koch, +4 more
- 01 Apr 2012 - 
TL;DR: It was found that the term “characteristic” rooibos flavor may be described as a combination of honey, woody and herbal-floral notes with a slightly sweet taste and subtle astringency, with differences in the sensory characteristics between and within different quality grades.
Journal ArticleDOI

Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea.

Elisabetta Damiani, +7 more
- 21 Oct 2019 - 
TL;DR: The results contribute to a better understanding of the impact of the preparation method on the potential health benefits of rooibos tea, especially for flavonoids and phenolic acids.