Sprout Caffeoylquinic Acid Profiles as Affected by Variety, Cooking, and Storage

Overview of attention for article published in Frontiers in Nutrition, December 2021

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Caffeoylquinic acid profiling: comparative analysis in yerba mate, Indian camphorweed, and stevia extracts with emphasis on the influence of brewing conditions and cold storage in yerba mate infusion

Article in PeerJ (May 2024)

Brewing conditions and low-temperature storage affect the total phenolics, caffeoylquinic acid content, and antioxidant activity of yerba mate infusion

Preprint in Research Square (April 2023)

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