Publisher
Springer Science and Business Media LLC
Reference35 articles.
1. Bandyopadhyay P, Ghosh AK, Ghosh C (2012) Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system. Food Funct 3:592.
https://doi.org/10.1039/c2fo00006g
2. Brewer MS (2011) Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Compr Rev Food Sci Food Saf 10:221–247.
https://doi.org/10.1111/j.1541-4337.2011.00156.x
3. Cardozo Junior EL, Morand C (2016) Interest of mate (Ilex paraguariensis A. St.-Hil.) as a new natural functional food to preserve human cardiovascular health—a review. J Funct Foods 21:440–454.
https://doi.org/10.1016/j.jff.2015.12.010
4. Deladino L, Teixeira A, Reta M, Molina García AD, Navarro AS, Martino MN (2013) Major phenolics in yerba mate extracts (Ilex paraguariensis) and their contribution to the total antioxidant capacity. Food Nutr Sci 4:154–162.
https://doi.org/10.4236/fns.2013.48A019
5. Dick M, de Jong EV, de Souza JP (2011) Análise sensorial de carne de frango pré-cozida e embalada em bandeja de cartão após aquecimento em forno micro-ondas e forno convencional. UNOPAR Cient Ciênc Biol Saúde 13:39–44
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献