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dc.contributor.authorİlyasoğlu, Huri
dc.contributor.authorZemzemoglu, Tuba Eda Arpa
dc.date.accessioned2023-01-26T11:50:47Z
dc.date.available2023-01-26T11:50:47Z
dc.date.issued2022en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12440/5571
dc.description.abstractIn this study, the effects of infusion time and temperature on the sensorial properties and antioxidant capacity of sage tea were evaluated by using the response surface methodology. The obtained quadratic models explained more than 90% variability in the responses. The infusion temperature showed significant negative effect on the sensorial properties whereas it had significant positive effect on the total phenolic content and antioxidant capacity (p<0.05). Moreover, the infusion time showed significant negative effects (p<0.05) on the responses. The best combination of brewing conditions was determined as 75-80 degrees C and 2-4 min.en_US
dc.language.isoengen_US
dc.publisherKAHRAMANMARAŞ SÜTÇÜ İMAM ÜNİV REKTÖRLÜĞÜen_US
dc.relation.ispartofKSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATUREen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHerbal teaen_US
dc.subjectSageen_US
dc.subjectResponseen_US
dc.subjectsurfaceen_US
dc.subjectmethodologyen_US
dc.subjectAntioxidanten_US
dc.subjectcapacitySensoryen_US
dc.titleEffect of Brewing Conditions on Sensorial and Antioxidant Properties of Sage Teaen_US
dc.typearticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Başka Kurum Yazarıen_US
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.authorid0000-0001-5710-2954en_US
dc.identifier.volume25en_US
dc.identifier.startpage214en_US
dc.contributor.institutionauthorİlyasoğlu, Huri
dc.identifier.doi10.18016/ksutarimdoga.vi.1013183en_US
dc.identifier.endpage221en_US
dc.authorwosidFDT-4851-2022en_US
dc.authorscopusid35272389300en_US


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