The effect of light and temperature in the traditional “Wedang Uwuh” ready-to-drink (RTD) beverages on color stability and brazilin content during storage
Wedang uwuh, a traditional drink from Yogyakarta, has potential as a functional beverage due to its antioxidant-rich ingredients like sappan wood, ginger, and cinnamon leaves. A key challenge in developing ready- to- drink (RTD) wedang uwuh is maintaining the red color, derived from brazilin in sapp...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/67/bioconf_icobeaf2024_02008.pdf |
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