A novel beverage with functional potential incorporating cascara (Coffea arabica), roselle (Hibiscus sabdariffa), and red ginger (Zingiber officinale Rosc. var. rubrum) extracts: chemical properties and sensory evaluation

Iffana Dani Maulida, Muhammad Refa Al Marsam, Indra Purnama, Anisa Mutamima

Open source

DOI: 10.1007/s44187-024-00180-x
Published: 2024-09-20
Container: Discover Food
Publisher: Springer Science and Business Media LLC
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1007/s44187-024-00180-x,
  title = {A novel beverage with functional potential incorporating cascara (Coffea arabica), roselle (Hibiscus sabdariffa), and red ginger (Zingiber officinale Rosc. var. rubrum) extracts: chemical properties and sensory evaluation},
  author = {Iffana Dani Maulida and Muhammad Refa Al Marsam and Indra Purnama and Anisa Mutamima},
  year = {2024},
  journal = {Discover Food},
  doi = {10.1007/s44187-024-00180-x},
  url = {https://doi.org/10.1007/s44187-024-00180-x}
}

RIS

TY  - JOUR
TI  - A novel beverage with functional potential incorporating cascara (Coffea arabica), roselle (Hibiscus sabdariffa), and red ginger (Zingiber officinale Rosc. var. rubrum) extracts: chemical properties and sensory evaluation
AU  - Iffana Dani Maulida
AU  - Muhammad Refa Al Marsam
AU  - Indra Purnama
AU  - Anisa Mutamima
PY  - 2024
JO  - Discover Food
DO  - 10.1007/s44187-024-00180-x
UR  - https://doi.org/10.1007/s44187-024-00180-x
ER  -

APA

Maulida, I. D., Marsam, M. R. A., Purnama, I., & Mutamima, A. (2024). A novel beverage with functional potential incorporating cascara (Coffea arabica), roselle (Hibiscus sabdariffa), and red ginger (Zingiber officinale Rosc. var. rubrum) extracts: chemical properties and sensory evaluation. Discover Food. https://doi.org/10.1007/s44187-024-00180-x

Source records

crossref · retrieved 2026-09-25T11:28:02.447Z