Cwiková, O.; Komprda, T.; Šottníková, V.; Svoboda, Z.; Simonová, J.; Slováček, J.; Jůzl, M.
Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content. Foods 2022, 11, 3295.
https://doi.org/10.3390/foods11203295
AMA Style
Cwiková O, Komprda T, Šottníková V, Svoboda Z, Simonová J, Slováček J, Jůzl M.
Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content. Foods. 2022; 11(20):3295.
https://doi.org/10.3390/foods11203295
Chicago/Turabian Style
Cwiková, Olga, Tomas Komprda, Viera Šottníková, Zdeněk Svoboda, Jana Simonová, Jan Slováček, and Miroslav Jůzl.
2022. "Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content" Foods 11, no. 20: 3295.
https://doi.org/10.3390/foods11203295
APA Style
Cwiková, O., Komprda, T., Šottníková, V., Svoboda, Z., Simonová, J., Slováček, J., & Jůzl, M.
(2022). Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content. Foods, 11(20), 3295.
https://doi.org/10.3390/foods11203295