Antimutagenic effect and phenolic content of green and roasted yerba mate beverages in different packages available in the Brazilian market
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/19476337.2011.601429
Reference35 articles.
1. N-Nitrosodiethylamine mutagenicity at low concentrations
2. Naturally Occurring Proteasome Inhibitors from Mate Tea (Ilex paraguayensis) Serve as Models for Topical Proteasome Inhibitors
3. Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions
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