Rawel, H. M., Kulling, S. E. Nutritional contribution of coffee, cacao and tea phenolics to human health. J. Verbr. Lebensm. 2, 399–406 (2007). https://doi.org/10.1007/s00003-007-0247-y
An intervention study on the effect of matcha tea, in drink and snack bar formats, on mood and cognitive performance. ChristinaDietz, et al.
The Influence of Maca (Lepidium meyenii) on Antioxidant Status, Lipid and Glucose Metabolism in Rat. Plant Foods Hum Nutr 62, 59–63 (2007). https://doi.org/10.1007/s11130-007-0042-z
Effect of roasting process on phenolic, antioxidant and browning properties of carob powder. Eur Food Res Technol 230, 155 (2009). https://doi.org/10.1007/s00217-009-1152-7