Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions
Authors
Katarzyna Janda
Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomics, Szczecin, Poland
Karolina Jakubczyk
Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomics, Szczecin, Poland
Agnieszka Łukomska
Nencki Institute of Experimental Biology PAS, Warsaw, Poland
Irena Baranowska-Bosiacka
Pomeranian Medical University in Szczecin, Department of Biochemistry, Szczecin, Poland
Ewa Rębacz-Maron
University of Szczecin, Department of Vertebrate Zoology and Anthropology, Szczecin, Poland
Karolina Dec
Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomics, Szczecin, Poland
Joanna Kochman
Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomics, Szczecin, Poland
Izabela Gutowska
Pomeranian Medical University in Szczecin, Department of Medical Chemistry, Szczecin, Poland
DOI: https://doi.org/10.2478/pjct-2020-0008 | Journal eISSN: 3072-0389
Language: English
Page range: 54 - 60
Published on: Mar 17, 2020
Published by: West Pomeranian University of Technology, Szczecin
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
Related subjects:
© 2020 Katarzyna Janda, Karolina Jakubczyk, Agnieszka Łukomska, Irena Baranowska-Bosiacka, Ewa Rębacz-Maron, Karolina Dec, Joanna Kochman, Izabela Gutowska, published by West Pomeranian University of Technology, Szczecin
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.