A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro antioxidant activity
Author:
Affiliation:
1. Universidade Federal de Santa Catarina, Brasil
2. Universidade Estadual de Ponta Grossa, Brasil
3. Universidade Tecnológica Federal do Paraná, Brasil
4. Universidade Federal do Paraná, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n3/0101-2061-cta-fst15919.pdf
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3. Yerba mate: Nutrient levels and quality of the beverage depending on the harvest season;Bastos M. C.;Journal of Food Composition and Analysis,2018
4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie I. F. F.;Analytical Biochemistry,1996
5. Support vector machines in tandem with infrared spectroscopy for geographical classification of green arabica coffee;Bona E.;Lebensmittel-Wissenschaft + Technologie,2017
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