Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa (

Guayusa tea LC–MS/MS antimicrobial activity antioxidant capacity extractions in vitro digestion

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
24 Feb 2024
Historique:
received: 20 01 2024
revised: 16 02 2024
accepted: 21 02 2024
medline: 13 3 2024
pubmed: 13 3 2024
entrez: 13 3 2024
Statut: epublish

Résumé

Guayusa tea is derived from the leaves of the

Identifiants

DOI: 10.3390/foods13050694 PMID: 38472807
pubmed: 38472807
pii: foods13050694
doi: 10.3390/foods13050694
pii:
doi:

Types de publication

Journal Article

Langues

eng

Auteurs

Hasim Kelebek (H)

Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey.
ORCID: 0000-0002-8419-3019

Hatice Kubra Sasmaz (HK)

Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey.
ORCID: 0000-0003-4728-3151

Ozge Aksay (O)

Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey.
ORCID: 0000-0002-7751-4240

Serkan Selli (S)

Department of Food Engineering, Faculty of Engineering, University of Cukurova, 01330 Adana, Turkey.
ORCID: 0000-0003-0450-2668

Ozan Kahraman (O)

Applied Food Sciences Inc., 675-B Town Creek Road, Kerrville, TX 78028, USA.

Christine Fields (C)

Applied Food Sciences Inc., 675-B Town Creek Road, Kerrville, TX 78028, USA.

Classifications MeSH