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Tan Y, Wu H, Shi L, Barrow C, Dunshea FR, Suleria HAR. Impacts of Fermentation on the Phenolic Composition, Antioxidant Potential, and Volatile Compounds Profile of Commercially Roasted Coffee Beans. Fermentation. 2023; 9(10):918. https://doi.org/10.3390/fermentation9100918

Tan, Yuanyuan, Hanjing Wu, Linghong Shi, Colin Barrow, Frank R. Dunshea, and Hafiz A. R. Suleria. 2023. "Impacts of Fermentation on the Phenolic Composition, Antioxidant Potential, and Volatile Compounds Profile of Commercially Roasted Coffee Beans" Fermentation 9, no. 10: 918. https://doi.org/10.3390/fermentation9100918

Tan, Y., Wu, H., Shi, L., Barrow, C., Dunshea, F. R., & Suleria, H. A. R. (2023). Impacts of Fermentation on the Phenolic Composition, Antioxidant Potential, and Volatile Compounds Profile of Commercially Roasted Coffee Beans. Fermentation, 9(10), 918. https://doi.org/10.3390/fermentation9100918