Correlation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different Conditions
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| Description | article by Grażyna Budryn et al published 20 October 2014 in International Journal of Food Properties |
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author: Joanna Oracz Grażyna Budryn Ewa Nebesny |
| Publication date | October 20, 2014 |
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