Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea
The potential of mustard (Brassica juncea) leaves as a raw material for herbal tea remains unexplored. This study aimed to evaluate the suitability of mustard leaves for tea production and optimize processing and formulation. Four mustard varieties were evaluated using traditional green tea processi...
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| Main Authors: | , , , , , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003621 |
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