Variation in phenolic content and antioxidation activity of fermented rooibos herbal tea infusions: Role of production season and quality grade

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dc.contributor.authorJoubert E
dc.contributor.authorBeelders T
dc.contributor.authorde Beer D
dc.contributor.authorMalherbe CJ
dc.contributor.authorde Villiers AJ
dc.contributor.authorSigge GO
dc.date.accessioned2013-07-03T08:18:43Z
dc.date.available2013-07-03T08:18:43Z
dc.date.issued2012
dc.descriptionNatuurwetenskappe
dc.descriptionChemie & Polimeerwetenskap
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.identifier.citationJournal of Agricultural and Food Chemistry
dc.identifier.urihttp://hdl.handle.net/10019.1/81276
dc.publisherAMER CHEMICAL SOC, 1155 16TH ST, NW, WASHINGTON, USA, DC, 20036
dc.titleVariation in phenolic content and antioxidation activity of fermented rooibos herbal tea infusions: Role of production season and quality grade
dc.typeJournal Articles (subsidised)
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