Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting
| Autor: | Gaffney, Shannon H., Abelmann, Anders, Pierce, Jennifer S., Glynn, Meghan E., Henshaw, John L., McCarthy, Lauren A., Lotter, Jason T., Liong, Monty, Finley, Brent L. |
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| Zdroj: | In Toxicology Reports 2015 2:1171-1181 |
| Databáze: | ScienceDirect |
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