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Effect of light intensity and processing conditions on bioactive compounds in maté extracted from yerba mate (Ilex paraguariensis A. St.-Hil.).
Food Chem. 2018 Nov 15;266:317-322. doi: 10.1016/j.foodchem.2018.06.028. Epub 2018 Jun 6.
Food Chem. 2018.
PMID: 30381192
Stabilization of soybean oil with heated quercetin and 5-caffeoylquinic acid in the presence of ferric ion.
Bastos De Maria CA, Moreira Santos MC, José De Lima Dias U, Marana M.
Bastos De Maria CA, et al.
J Agric Food Chem. 2000 Sep;48(9):3935-8. doi: 10.1021/jf000393l.
J Agric Food Chem. 2000.
PMID: 10995294
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