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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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