Correction to Influence of Coffee Roasting on the...

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.
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Volume:
60
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf304492v
Date:
November, 2012
File:
PDF, 116 KB
english, 2012
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