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Journal: Foods, 2022
Volume: 11
Number: 3295

Article: Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content
Authors: by Olga Cwiková, Tomas Komprda, Viera Šottníková, Zdeněk Svoboda, Jana Simonová, Jan Slováček and Miroslav Jůzl
Link: https://www.mdpi.com/2304-8158/11/20/3295

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