Stability of hydroxycinnamic acids and caffeine from green...

Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

Grażyna Budryn, Ewa Nebesny, Danuta Rachwał-Rosiak
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Volume:
236
Language:
english
DOI:
10.1007/s00217-013-1956-3
Date:
June, 2013
File:
PDF, 315 KB
english, 2013
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