Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity
Author:
Funder
CNPq
FAPERJ
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Reference44 articles.
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5. Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: Influence of technological factors;Alves;Journal of Agricultural and Food Chemistry,2010
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