Yerba Mate, Tereré or Chimarrão? Different Countries, Historical Legacy, and Similar Preparations
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-69614-6_6
Reference31 articles.
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2. Barbieri G, Bergamaschi M, Saccani G, Caruso G, Santangelo A, Tulumello T, Vibhute B, Barbieri G (2019) Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties. J AOAC Int 102(5):1401–1406. https://doi.org/10.1093/jaoac/102.5.1401
3. Bastos DHM, De Oliveira DM, Matsumoto RT, Carvalho PDO, Ribeiro ML (2007) Yerba mate: pharmacological properties, research and biotechnology. Med Aromat Plant Sci Biotechnol 1(1):37–46
4. Bhagat AR, Delgado AM, Issaoui M, Chammem N, Fiorino M, Pellerito A, Natalello S (2019) Review of the role of fluid dairy in delivery of polyphenolic compounds in the diet: chocolate milk, coffee beverages, Matcha green tea, and beyond. J AOAC Int 102(5):1365–1372. https://doi.org/10.1093/jaoac/102.5.1365
5. Brunazzi G, Parisi S, Pereno A (2014) The importance of packaging design for the chemistry of food products. Springer International Publishing, Cham. https://doi.org/10.1007/978-3-319-08452-7
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