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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.