Valorization of Coffee By-Products: An Overview
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-19-8774-8_9
Reference55 articles.
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2. Angeloni S, Navarini L, Khamitova G et al (2020) A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS. Food Chem 325:126924. https://doi.org/10.1016/j.foodchem.2020.126924
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