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Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions Cover

Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions

Green Sciences
Volume 22 (2020): Issue 1 (March 2020)
By: Katarzyna Janda,  Karolina Jakubczyk,  Agnieszka Łukomska,  Irena Baranowska-Bosiacka,  Ewa Rębacz-Maron,  Karolina Dec,  Joanna Kochman and  Izabela Gutowska  
Open Access
|Mar 2020

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DOI: https://doi.org/10.2478/pjct-2020-0008 | Journal eISSN: 3072-0389
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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: 4 issues per year
Keywords:
Yerba,
antioxidant activity,
infusions,
minerals
Related subjects:
Industrial chemistry,
Biotechnology,
Chemical engineering,
Process engineering

© 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.

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