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Journal: Foods, 2014
Volume: 3
Number: 586
Article:
Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays
Authors:
by
Sebastian E. W. Opitz, Samo Smrke, Bernard A. Goodman, Marco Keller, Stefan Schenker and Chahan Yeretzian
Link:
https://www.mdpi.com/2304-8158/3/4/586
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