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Journal: FoodsVolume: 11Number: 3295
Article: Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content
- Authors:
- Olga Cwiková1,
- Tomas Komprda1 and
- Viera Šottníková1
- et al.
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