Development of herbal Khlu tea, chemical analysis and sensory analysis

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dc.contributor.author Surasee Promchun
dc.date.accessioned 2020-11-30T01:43:06Z
dc.date.available 2020-11-30T01:43:06Z
dc.date.issued 2018
dc.description Student's Report (B.S.)--Assumption University, 2018. en_US
dc.description Includes bibliography. en_US
dc.format.extent 83 p. ; 30 cm. en_US
dc.format.mimetype application/pdf en_US
dc.identifier.uri https://repository.au.edu/handle/6623004553/24104
dc.language.iso eng en_US
dc.publisher Bangkok : Assumption University en_US
dc.rights This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner. en_US
dc.rights.holder Assumption University en_US
dc.subject Pluchea indica en_US
dc.subject Khlu tea en_US
dc.subject Antioxidant en_US
dc.subject Phenolic en_US
dc.subject Flavonoid en_US
dc.subject IC50 en_US
dc.subject Sensory analysis en_US
dc.title Development of herbal Khlu tea, chemical analysis and sensory analysis en_US
dc.type Text en_US
mods.genre Student Report en_US
mods.location.physicalLocation AU Archives, 4th Floor (Cathedral of Learning) en_US
thesis.degree.department School of Biotechnology en_US
thesis.degree.discipline Food Technology en_US
thesis.degree.grantor Assumption University en_US
thesis.degree.level Bachelor en_US
thesis.degree.name Bachelor of Science en_US
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