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Correction to Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew
Perrone, Daniel, Farah, Adriana, Donangelo, Carmen M.Volume:
60
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf304492v
Date:
November, 2012
File:
PDF, 116 KB
english, 2012