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Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions

Katarzyna Janda

Katarzyna Janda

Pomeranian Medical University in Szczecin, Department of Human Nutrition and MetabolomicsSzczecin, Poland
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Janda, Katarzyna
, 
Karolina Jakubczyk

Karolina Jakubczyk

Pomeranian Medical University in Szczecin, Department of Human Nutrition and MetabolomicsSzczecin, Poland
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Jakubczyk, Karolina
, 
Agnieszka Łukomska

Agnieszka Łukomska

Nencki Institute of Experimental Biology PASWarsaw, Poland
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Łukomska, Agnieszka
, 
Irena Baranowska-Bosiacka

Irena Baranowska-Bosiacka

Pomeranian Medical University in Szczecin, Department of BiochemistrySzczecin, Poland
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Baranowska-Bosiacka, Irena
, 
Ewa Rębacz-Maron

Ewa Rębacz-Maron

University of Szczecin, Department of Vertebrate Zoology and AnthropologySzczecin, Poland
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Rębacz-Maron, Ewa
, 
Karolina Dec

Karolina Dec

Pomeranian Medical University in Szczecin, Department of Human Nutrition and MetabolomicsSzczecin, Poland
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Dec, Karolina
, 
Joanna Kochman

Joanna Kochman

Pomeranian Medical University in Szczecin, Department of Human Nutrition and MetabolomicsSzczecin, Poland
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Kochman, Joanna
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Izabela Gutowska

Izabela Gutowska

Pomeranian Medical University in Szczecin, Department of Medical ChemistrySzczecin, Poland
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Gutowska, Izabela
  
Mar 17, 2020
Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions's Cover Image
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Published Online: Mar 17, 2020
Page range: 54 - 60
DOI: https://doi.org/10.2478/pjct-2020-0008
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© 2020 Katarzyna Janda et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Language:
English
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4 times per year
Journal Subjects:
Industrial Chemistry, Biotechnology, Chemical Engineering, Process Engineering
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