Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment
| Autor: | Çelik, Ecem Evrim, Rubio, Jose Manuel Amigo, Andersen, Mogens Larsen, Gökmen, Vural |
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| Zdroj: | In Food Research International June 2018 108:286-294 |
| Databáze: | ScienceDirect |
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