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Journals
Polish Journal of Chemical Technology
Volume 22 (2020): Issue 1 (March 2020)
Open Access
Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions
Katarzyna Janda
Katarzyna Janda
,
Karolina Jakubczyk
Karolina Jakubczyk
,
Agnieszka Łukomska
Agnieszka Łukomska
,
Irena Baranowska-Bosiacka
Irena Baranowska-Bosiacka
,
Ewa Rębacz-Maron
Ewa Rębacz-Maron
,
Karolina Dec
Karolina Dec
,
Joanna Kochman
Joanna Kochman
and
Izabela Gutowska
Izabela Gutowska
| Mar 17, 2020
Polish Journal of Chemical Technology
Volume 22 (2020): Issue 1 (March 2020)
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Published Online:
Mar 17, 2020
Page range:
54 - 60
DOI:
https://doi.org/10.2478/pjct-2020-0008
Keywords
Yerba
,
antioxidant activity
,
infusions
,
minerals
© 2020 Katarzyna Janda et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Katarzyna Janda
Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomics
Szczecin, Poland
Karolina Jakubczyk
Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomics
Szczecin, Poland
Agnieszka Łukomska
Nencki Institute of Experimental Biology PAS
Warsaw, Poland
Irena Baranowska-Bosiacka
Pomeranian Medical University in Szczecin, Department of Biochemistry
Szczecin, Poland
Ewa Rębacz-Maron
University of Szczecin, Department of Vertebrate Zoology and Anthropology
Szczecin, Poland
Karolina Dec
Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomics
Szczecin, Poland
Joanna Kochman
Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomics
Szczecin, Poland
Izabela Gutowska
Pomeranian Medical University in Szczecin, Department of Medical Chemistry
Szczecin, Poland