Functional antioxidative and sensory characteristics of ready-to-drink (RTD) blue wedang uwuh, a traditional beverage from Indonesia
A novel ready-to-drink (RTD) blue wedang uwuh, a traditional Indonesian beverage with potential antioxidant benefits, was developed using dried butterfly pea flower as a replacement for sappan wood, along with various dried spices, including ginger, cinnamon bark, lemongrass, cardamom, clove flower...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25001418 |
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