Sara CLINI-SILVA | ICBC 2026 | Galoá Proceedings

Faculdade de Engenharia de Alimentos - UNICAMP

Sara CLINI-SILVA

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Antioxidant Capacity of Coffee, Yerba Mate, and Green Tea and Biological Responses to Acute Consumption
PINHEIRO, L.G.S.D. ¹
NEVES, C.S.R ¹
CLINI-SILVA, S. ¹
GIRELLI, A.I. ¹
TOBARUELA, E.C. ²
¹ Faculdade de Engenharia de Alimentos - UNICAMP
² Universidade Estadual de Campinas
Vol 4, 2026. -
348700

Food and Health - (FH)

In-person poster presentation

Co-authors (4)