Natural Occurrence of Ochratoxin A and Antioxidant Activities of Green and Roasted Coffees and Corresponding Byproducts
Author:
Affiliation:
1. Dipartimento di Scienza degli Alimenti, Università di Napoli “Federico II”, Via Università 100, Parco Gussone, 80055 Portici, Napoli, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf071959%2B
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