Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction.
Saved in:
| 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 |
Be the first to leave a comment!
