Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.)
The authors acknowledge INNOVATE-PERU for funding the project “Development of purple corn filters with quince and stevia leaves as a proposal for a fruit infusion with high antioxidant capacity, naturally sweetened and with a high level of pleasure in LECOLE PRODUITS S.A.C.'': contract 027...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2021 |
| País: | Perú |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Idioma: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/3032 |
| Acceso en línea: | https://hdl.handle.net/20.500.12390/3032 https://doi.org/10.1016/j.lwt.2021.111952 |
| Access Level: | acceso abierto |
| Palabra clave: | Tea Anthocyanins Antioxidant capacity Infusion Purple corn cob https://purl.org/pe-repo/ocde/ford#2.04.01 |
| Sumario: | The authors acknowledge INNOVATE-PERU for funding the project “Development of purple corn filters with quince and stevia leaves as a proposal for a fruit infusion with high antioxidant capacity, naturally sweetened and with a high level of pleasure in LECOLE PRODUITS S.A.C.'': contract 027-INNOVATEPERU-PIEC1-2019. Also, A. DÍAZ-GARCÍA recognizes the scholarship from the Concytec-Banco Mundial project (Funds Award Agreement No. 02-2018-FONDECYT-BM), through its executing unit, Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (Fondecyt). |
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