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pro vyhledávání: '"Gema C. Díaz-Hernández"'
Autor:
Gema C. Díaz-Hernández, Patricia Alvarez-Fitz, Yanik I. Maldonado-Astudillo, Javier Jiménez-Hernández, Isela Parra-Rojas, Eugenia Flores-Alfaro, Ricardo Salazar, Mónica Ramírez
Publikováno v:
Applied Sciences, Vol 12, Iss 4, p 1938 (2022)
The phytochemical compositions of green coffee beans (GB), roasted coffee (RC), and the solid residue known as spent coffee grounds (SCG) have been associated with beneficial physiological effects. The objective of this study was to analyze the total
Externí odkaz:
https://doaj.org/article/159a63abc97d4319b28800ed141527a3
