The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine

Ifie, I, Abrankó, L, Villa Rodriguez, JA et al. (4 more authors) (2018) The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine. Food Chemistry, 267. pp. 263-270. ISSN 0308-8146

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2017 Elsevier Ltd. This is an author produced version of a paper published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Hibiscus sabdariffa; Roselle wine; Ageing temperature; Phytochemicals; Pyranoanthocyanins; α -Glucosidase inhibition
Dates:
  • Published: 30 November 2018
  • Accepted: 8 May 2017
  • Published (online): 10 May 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 12 May 2017 09:06
Last Modified: 24 Jul 2018 20:01
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodchem.2017.05.044

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