Effect of roasting degree, equivalent thermal effect and...

Journal of Food Engineering 2009 Vol. 90; Iss. 1

Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction

Giampiero Sacchetti, Carla Di Mattia, Paola Pittia, Dino Mastrocola
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Volume:
90
Year:
2009
Language:
english
Pages:
7
DOI:
10.1016/j.jfoodeng.2008.06.005
File:
PDF, 568 KB
english, 2009
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