Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew. (Q50499329)
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scientific article published on 19 April 2012
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew. |
scientific article published on 19 April 2012 |
Statements
Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew (English)
Carmen M Donangelo