Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods
Author:
Affiliation:
1. Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Perú
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101318&tlng=en
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