16-O-Methylcafestol — ein neues Diterpen im Kaffee Methoden zur Bestimmung des 16-O-Methylcafestols in Rohkaffees und in behandelten Kaffees
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF01683209.pdf
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