Discussion on: Effects of Heating Time and Extraction Method on the Antioxidant Properties of Teas Consumed in Burkina Faso

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Article Title
Effects of Heating Time and Extraction Method on the Antioxidant Properties of Teas Consumed in Burkina Faso
Authored by

Ghislain Téwendé KOBENDE
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry- Microbiology, Université Joseph KI-ZERBO, Ouagadougou 03 P.O. Box. 7021, Burkina Faso.

Samson GUENNE
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry- Microbiology, Université Joseph KI-ZERBO, Ouagadougou 03 P.O. Box. 7021, Burkina Faso and Laboratory of Biochemistry and appliqued chemistry (LABIOCA), Department of Biochemistry- Microbiology, Université Joseph KI-ZERBO, Ouagadougou 03 P.O. Box. 7021, Burkina Faso.

Arthur A. A. DABONE
Laboratory of Biochemistry and appliqued chemistry (LABIOCA), Department of Biochemistry- Microbiology, Université Joseph KI-ZERBO, Ouagadougou 03 P.O. Box. 7021, Burkina Faso.

Modeste TRAORE
Laboratory of Biochemistry and appliqued chemistry (LABIOCA), Department of Biochemistry- Microbiology, Université Joseph KI-ZERBO, Ouagadougou 03 P.O. Box. 7021, Burkina Faso.

Hemayoro SAMA
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry- Microbiology, Université Joseph KI-ZERBO, Ouagadougou 03 P.O. Box. 7021, Burkina Faso.

Mamounata DIAO
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry- Microbiology, Université Joseph KI-ZERBO, Ouagadougou 03 P.O. Box. 7021, Burkina Faso.

Adama HILOU
Laboratory of Biochemistry and appliqued chemistry (LABIOCA), Department of Biochemistry- Microbiology, Université Joseph KI-ZERBO, Ouagadougou 03 P.O. Box. 7021, Burkina Faso.

Martin KIENDREBÉOGO
Laboratory of Biochemistry and appliqued chemistry (LABIOCA), Department of Biochemistry- Microbiology, Université Joseph KI-ZERBO, Ouagadougou 03 P.O. Box. 7021, Burkina Faso.

Mamoudou Hama DICKO
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry- Microbiology, Université Joseph KI-ZERBO, Ouagadougou 03 P.O. Box. 7021, Burkina Faso.

DOI or Article Link

https://doi.org/10.9734/ajocs/2026/v16i4465

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