Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee
| Autor: | Ludwig, Iziar A., Bravo, Jimena, De Peña, M. Paz, Cid, Concepción |
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| Zdroj: | In LWT - Food Science and Technology May 2013 51(2):553-559 |
| Databáze: | ScienceDirect |
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