Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees
| Autor: | Vignoli, Josiane Alessandra, Viegas, Marcelo Caldeira, Bassoli, Denisley Gentil, Benassi, Marta de Toledo |
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| Zdroj: | In Food Research International July 2014 61:279-285 |
| Databáze: | ScienceDirect |
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