Yerba mate: cultivation systems, processing and chemical composition. A review

Author:

Croge Camila Pereira1ORCID,Cuquel Francine Lorena1ORCID,Pintro Paula Toshimi Matumoto2ORCID

Affiliation:

1. Universidade Federal do Paraná, Brasil

2. Universidade Estadual de Maringá, Brasil

Publisher

FapUNIFESP (SciELO)

Reference61 articles.

1. Study of the participation of caffeine and polyphenols on the overall antioxidant activity of mate (Ilex paraguariensis);Anesine C.;Food Science and Technology,2012

2. Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages;Baeza G.;Journal of the Science of Food and Agriculture,2017

3. Soluble yerba mate (Ilex paraguariensis) extract enhances in vitro osteoblastic differentiation of bone marrow-derived mesenchymal stromal cells;Balera-Brito V.G.;Journal of Ethnopharmacology,2019

4. Physical-hydric Attributes of a humic inceptisol in agroforestry on the Santa Catarina plateau;Barbosa J.S.;Floresta e Ambiente,2017

5. Exploring the diversity of the root-associated microbiome of Ilex paraguariensis St. Hil. (Yerba Mate);Bergottini V.M.;Applied Soil Ecology,2017

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