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Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning
Contreras-Calderón, José, Mejía-Díaz, Diana, Martínez-Castaño, Marcela, Bedoya-Ramírez, Daniel, López-Rojas, Natalia, Gómez-Narváez, Faver, Medina-Pineda, Yaqueline, Vega-Castro, OscarVolume:
209
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.04.038
Date:
October, 2016
File:
PDF, 423 KB
english, 2016