Phenolic Acids and Methylxanthines Composition and Antioxidant Properties of Mate (Ilex paraguariensis) Residue
Version of Record online: 16 MAR 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 3, pages C280–C285, April 2010
How to Cite
Vieira, M. A., Maraschin, M., Pagliosa, C. M., Podestá, R., De Simas, K. N., Rockenbach, I. I., Amboni, R. D. d. M. C. and Amante, E. R. (2010), Phenolic Acids and Methylxanthines Composition and Antioxidant Properties of Mate (Ilex paraguariensis) Residue. Journal of Food Science, 75: C280–C285. doi: 10.1111/j.1750-3841.2010.01548.x
- Issue online: 5 APR 2010
- Version of Record online: 16 MAR 2010
- MS 20091103 Submitted 11/4/2009, Accepted 1/2/2010.
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