Changes in triacylglycerols and free fatty acids...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2013 Vol. 50; Iss. 2

Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee

Aline T. Toci, Virgílio J.M.F. Neto, Alexande G. Torres, Adriana Farah
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Volume:
50
Year:
2013
Language:
english
DOI:
10.1016/j.lwt.2012.08.007
File:
PDF, 469 KB
english, 2013
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