Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction.

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Bibliographic Details
Title:	Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction.
Authors:	da Silveira TFF; School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil. ferreira.tayse@gmail.com., Meinhart AD; School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil., de Souza TCL; School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil., Cunha ECE; School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil., de Moraes MR; School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil., Filho JT; School of Agricultural Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil., Godoy HT; School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil.
Source:	Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2017 Jun; Vol. 72 (2), pp. 219-223.
Publication Type:	Journal Article
Journal Info:	Publisher: Kluwer Academic Country of Publication: Netherlands NLM ID: 8803554 Publication Model: Print Cited Medium: Internet ISSN: 1573-9104 (Electronic) Linking ISSN: 09219668 NLM ISO Abbreviation: Plant Foods Hum Nutr Subsets: MEDLINE
Database:	MEDLINE Ultimate

Description
ISSN:	1573-9104
DOI:	10.1007/s11130-017-0613-6