A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy
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| Description | article by Tiago A. Catelani et al published 13 December 2016 in Food and Bioprocess Technology |
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author: João Rodrigo Santos Leonardo Pezza José L.F.C. Lima João A. Lopes |
| Publication date | December 13, 2016 |
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