Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach
| Autor: | Lopes, Guido R., Passos, Cláudia P., Petronilho, Sílvia, Rodrigues, Carla, Teixeira, José A., Coimbra, Manuel A. |
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| Zdroj: | In Food Chemistry 15 May 2021 344 |
| Databáze: | ScienceDirect |
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