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Steam treatment of fresh, shredded plant material (0, 30, 60, 90 and 120s) and dried, shredded green plant material (0, 1, 2, 3 and 4min) of Cyclopia longifolia was investigated to reduce negative aroma notes, such as “green grass” and “hay/dried grass”, but without compromising the green leaf colour and phenolic content. Steam treatment not only decreased the vegetal aroma intensities, but also increased...
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