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Yerba mate, black and green tea infusions. Comparison of their alkaloid content and antioxidant activity
Yerba mate, black and green tea infusions. Comparison of their alkaloid content and antioxidant activity
2016
Katarzyna Pawlak-Lemańska
Olga Zarzyka
Anna Gliszczyńska-Świgło
B. Tyrakowska
Keywords:
Alkaloid
Antioxidant
Food science
Yerba-mate
Biology
Chemistry
green tea
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