Maté (<i>Ilex paraguariensis</i>) Toasting Causes Chlorogenic Acids to Degrade and Incorporate into the Backbone of Melanoidins, Contributing to Their Antioxidant Activity
Kim Ohanna Pimenta Inada(Universidade Federal do Rio de Janeiro), Daniel Perrone(Universidade Federal do Rio de Janeiro), Daniela Scherner(Universidade Federal do Rio de Janeiro), Beatriz Ripper(Universidade Federal do Rio de Janeiro), Mariana Monteiro(Universidade do Porto)
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