M. MONICA GIUSTI | ICBC 2024 | Galoá Proceedings

The Ohio State University

M. MONICA GIUSTI

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STABILITY OF AN ANTIOXIDANT TEA PREPARED FROM PURPLE CORN (Zea mays L.) COB AND STEVIA (Stevia rebaudiana BERT.)
DÍAZ-GARCÍA, ANGELA
SALVÁ-RUÍZ, BETTIT ¹
SILVA-JAIMES, MARCIAL ²
BAUTISTA-CRUZ, NELSON ³
MACAVILCA, EDWIN A. ⁴
GIUSTI, M. MONICA ⁵
CONDEZO-HOYOS, LUIS ²
¹ Universidad Le Cordon Bleu | (Le Cordon Bleu University)
² Universidad Nacional Agraria La Molina
³ National University of San Marcos
⁴ Universidad Nacional Jose Faustino Sanchez Carrion
⁵ The Ohio State University
Vol 3, 2024. -
320609

Food Formulation, New Product Development, Food Processing, Stability, and Shelf Life – (PF)

Poster

Co-authors (6)