Variation of physicochemical and sensory properties during the aging of yerba mate

Yerba mate infusion is widely consumed in Argentina, Brazil and Paraguay. One of the processing steps used in Argentina is aging. The following three methods were used to age yerba mate: 1) air humidity and temperature-controlled aging; 2) temperature-controlled aging and 3) no control. The aim of t...

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Bibliographic Details
Main Authors: Santiago A. Holowaty, Sergio A. Surkan, Valeria D. Trela, German D. Byczko, Miguel E. Schmalko
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2014-10-01
Series:International Journal of Food Studies
Subjects:
Online Access:https://www.iseki-food-ejournal.com/article/65