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Keywords: Yerba-mate maturation
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Journal Articles
Itamar Luís Gonçalves, Nessana Dartora, Ana Cláudia Piovezan Borges, Ana Paula Picolo, Rogério Marcos Dallago, Lauro Mera de Souza, Alice Teresa Valduga
Journal:
Nutrition & Food Science
Nutrition & Food Science (2015) 45 (4): 564–573.
Published: 13 July 2015
... conditions. In Uruguay and Paraguay, the yerba-mate matured, in which chlorophyll degradation occurs, is preferred. For the matured product, the yerba-mate is stored for six months to one year. Design/methodology/approach – Processed yerba-mate was submitted to 35°C and 80 per cent humidity during 42...
