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Assessment of antioxidant properties,instrumental and sensory aroma profile of red and white Karkade/Roselle (<Emphasis Type="Italic">Hibiscus sabdariffa</Emphasis> L.) |
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| Authors: | Haroon Elrasheid Tahir Zou Xiaobo Abdalbasit Adam Mariod Gustav Komla Mahunu Mohammed A Y Abdualrahman William Tchabo |
| Affiliation: | 1.School of Food and Biological Engineering,Jiangsu University,Zhenjiang,China;2.College of Sciences and Arts-Alkamil,University of Jeddah,Alkamil,Saudi Arabia;3.Department of Food Science & Technology, College of Agricultural Studies,Sudan University of Science & Technology,Khartoum North,Sudan;4.Department of Food Science & Technology, Faculty of Agriculture,University for Development Studies,Tamale,Ghana;5.Department of Food Technology,Nyala Technical College,Nyala,Sudan |
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