Assessment of physicochemical parameters in argentinian Yerba Mate: Variability among different commercial brands
Author:
Funder
Agencia Nacional de Promoción Científica y Tecnológica
Agencia Nacional De Promocion Cientifica Y Tecnologica
Universidad Nacional de Rosario
Consejo Nacional de Investigaciones Científicas y Técnicas
Publisher
Elsevier BV
Reference76 articles.
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3. AOAC (Association of Official Analytical Chemists). (1997). Official methods of analysis of AOAC international. In Association of Official Agricultural Chemists. https://doi.org/10.1371/journal.pone.0013135.
4. Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece;Arnous;Journal of Food Composition and Analysis,2002
5. Factors affecting the caffeine and polyphenol contents of black and green tea infusions;Astill;Agricultural and Food Chemistry,2001
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