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Journal: Foods, 2020
Volume: 9
Number: 902
Article:
Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction
Authors:
by
Niny Z. Rao, Megan Fuller and Meghan D. Grim
Link:
https://www.mdpi.com/2304-8158/9/7/902
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