E 'is now known that tea is a source of many substances with antioxidant activity, such as catechins , teoflavine, teorubicine and other flavonoids that confer beneficial properties / therapeutic against cancer, diabetes, cardiovascular disease and arteriosclerosis. It is also undisputed that the addition to the tea (especially black one) of aromatics (cinnamon, cardamom, ginger and cloves) is able, first, to promote and enhance the beneficial properties Tea, on the other migliorane of aroma and thus palatability. In this study, we compared several additions of flavorings to black tea (Nuwara Elya) to determine both the organoleptic characteristics and remedial . (DOWNLOAD COMPLETE ARTICLE clicking below)
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