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Elsevier, Food Chemistry, (266), p. 317-322

DOI: 10.1016/j.foodchem.2018.06.028

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Effect of light intensity and processing conditions on bioactive compounds in maté extracted from yerba mate ( Ilex paraguariensis A. St.-Hil.)

Journal article published in 2018 by Liza Ghassan Riachi, Daniel Luiz Reis Simas, Geraldo Ceni Coelho, Paulo Sérgio Marcellini ORCID, Antônio Jorge Ribeiro da Silva ORCID, Carlos Alberto Bastos de Maria
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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