Differences in physicochemical properties of yerba maté ( Ilex paraguariensis ) obtained using traditional and alternative manufacturing methods-Reference-Cited by-同舟云学术

Differences in physicochemical properties of yerba maté ( Ilex paraguariensis ) obtained using traditional and alternative manufacturing methods

Published:2018-10-30 Issue:8 Volume:41 Page:e12911
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Holowaty Santiago A.¹,Thea Ana E.¹^ORCID,Alegre Carolina¹,Schmalko Miguel E.¹

Affiliation:

1. Facultad de Ciencias ExactasQuímicas y Naturales, Universidad Nacional de Misiones Posadas Misiones Argentina

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12911

Reference40 articles.

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2. Influence of application of microwave energy on quality parameters of mate tea leaves (Ilex paraguariensis St. Hil.);Ceni G. C.;Food Technology and Biotechnology,2009

3. Sensory Descriptive Analysis of Yerba Mate (Ilex Paraguariensis Saint Hilaire), a South American Beverage

4. Blanching peppers using microwaves

5. Commission Regulation (EU) 2015/1933 of 27 October 2015;European Union [EU];Official Journal of the European Union,2015

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