Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages-Reference-Cited by-同舟云学术

Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages

Published:2017-12 Issue: Volume:102 Page:348-354
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

da Silveira Tayse Ferreira Ferreira,Meinhart Adriana Dillenburg,de Souza Thais Cristina Lima,Cunha Elenice Carla Emídio,de Moraes Maria Rosa,Godoy Helena Teixeira

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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3. The in vitro and in vivo effects of yerba mate (Ilex paraguariensis) extract on adipogenesis;Arçari;Food Chemistry,2013

4. Factors affecting the caffeine and polyphenol contents of black and green tea infusions;Astill;Journal of Agricultural and Food Chemistry,2001

5. Dihydrocaffeic acid, a major microbial metabolite of chlorogenic acids, shows similar protective effect than a yerba mate phenolic extract against oxidative stress in HepG2 cells;Baeza;Food Research International,2016

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