Enhancing aspalathin stability in rooibos (<I>Aspalathus linearis</I>) ready-to-drink iced teas during storage: the role of nano-emulsification and beverage ingredients, citric and ascorbic acids

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dc.contributor.authorDe Beer D
dc.contributor.authorJoubert E
dc.contributor.authorViljoen M
dc.contributor.authorManley M
dc.date.accessioned2013-07-03T08:19:46Z
dc.date.available2013-07-03T08:19:46Z
dc.date.issued2012
dc.descriptionAgriwetenskappe
dc.descriptionVoedselwetenskap
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 the Science of Food and Agriculture
dc.identifier.urihttp://hdl.handle.net/10019.1/82652
dc.publisherJOHN WILEY & SONS LTD, THE ATRIUM, SOUTHERN GATE, CHICHESTER, ENGLAND, WSUSSEX, PO19 8SQ
dc.titleEnhancing aspalathin stability in rooibos (<I>Aspalathus linearis</I>) ready-to-drink iced teas during storage: the role of nano-emulsification and beverage ingredients, citric and ascorbic acids
dc.typeJournal Articles (subsidised)
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