Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions
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17 mars 2020
À propos de cet article
Publié en ligne: 17 mars 2020
Pages: 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.
Janda, Katarzyna
Pomeranian Medical University in Szczecin, Department of Human Nutrition and MetabolomicsSzczecin, Poland
Jakubczyk, Karolina
Pomeranian Medical University in Szczecin, Department of Human Nutrition and MetabolomicsSzczecin, Poland
Łukomska, Agnieszka
Nencki Institute of Experimental Biology PASWarsaw, Poland
Baranowska-Bosiacka, Irena
Pomeranian Medical University in Szczecin, Department of BiochemistrySzczecin, Poland
Rębacz-Maron, Ewa
University of Szczecin, Department of Vertebrate Zoology and AnthropologySzczecin, Poland
Dec, Karolina
Pomeranian Medical University in Szczecin, Department of Human Nutrition and MetabolomicsSzczecin, Poland
Kochman, Joanna
Pomeranian Medical University in Szczecin, Department of Human Nutrition and MetabolomicsSzczecin, Poland
Gutowska, Izabela
Pomeranian Medical University in Szczecin, Department of Medical ChemistrySzczecin, Poland