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Article Title
Evaluation of the In vitro Antioxidant and Sensory Properties of Herbal Tea Premix Formulated with Green Tea (Camellia sinensis), Cinnamon (Cinnamomum verum), Ginger (Zingiber officinale), Basil (Ocimum sanctum), Ashwagandha (Withania somnifera), and Jaggery (Saccharum officinarum)
Authored by
Ganesh J. Bhavsar
School of Food Technology, MIT Art, Design and Technology University, Pune, India.
Sunakshi Zagade
MIT School of Food Technology, MIT ADT University, Pune, India.
Tanvi Shinde
MIT School of Food Technology, MIT ADT University, Pune, India.
Shivani Mule
MIT School of Food Technology, MIT ADT University, Pune, India.
Yajuvendra Taware
MIT School of Food Technology, MIT ADT University, Pune, India.
Manas Tadge
MIT School of Food Technology, MIT ADT University, Pune, India.