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	Assessment of antioxidant properties, instrumental and sensory aroma profile of red and white Karkade/Roselle (Hibiscus sabdariffa L.)
	Tahir, Haroon Elrasheid[1]; Zou Xiaobo[2]; Mariod, Abdalbasit Adam[3]; Mahunu, Gustav Komla[4]; Abdualrahman, Mohammed A. Y.[5]; Tchabo, William[6]
刊名	JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
	2017
卷号	11期号:4页码:1559-1568
关键词	Hibiscus sabdariffa L. Antioxidant Volatile compounds Descriptive sensory analysis PLSR
ISSN号	2193-4126
DOI	http://dx.doi.org/10.1007/s11694-017-9535-0
URL标识	查看原文
收录类别	SCI(E) ; EI
WOS记录号	WOS:000413303100004
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5349138
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 2.[2]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 3.[3]Univ Jeddah, Coll Sci & Arts Alkamil, POB 110, Alkamil 21931, Saudi Arabia.,Sudan Univ Sci & Technol, Coll Agr Studies, Dept Food Sci & Technol, POB 71, Khartoum, Sudan. 4.[4]Univ Dev Studies, Fac Agr, Dept Food Sci & Technol, POB TL 1882, Tamale, Ghana. 5.[5]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 6.Nyala Tech Coll, Dept Food Technol, Nyala, Sudan. 7.[6]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China.
推荐引用方式 GB/T 7714	Tahir, Haroon Elrasheid[1],Zou Xiaobo[2],Mariod, Abdalbasit Adam[3],et al. Assessment of antioxidant properties, instrumental and sensory aroma profile of red and white Karkade/Roselle (Hibiscus sabdariffa L.)[J]. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,2017,11(4):1559-1568.
APA	Tahir, Haroon Elrasheid[1],Zou Xiaobo[2],Mariod, Abdalbasit Adam[3],Mahunu, Gustav Komla[4],Abdualrahman, Mohammed A. Y.[5],&Tchabo, William[6].(2017).Assessment of antioxidant properties, instrumental and sensory aroma profile of red and white Karkade/Roselle (Hibiscus sabdariffa L.).JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,11(4),1559-1568.
MLA	Tahir, Haroon Elrasheid[1],et al."Assessment of antioxidant properties, instrumental and sensory aroma profile of red and white Karkade/Roselle (Hibiscus sabdariffa L.)".JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 11.4(2017):1559-1568.

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