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Effect of roasting on the formation of chlorogenic acid lact…
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
Effect of roasting on the formation of chlorogenic acid lactones in coffee.
Article, Chapter
Authors: Adriana A Farah
Publication: Journal of Agricultural and Food Chemistry, Volume:53, Issue:5, Page(s):1505-1513
Published: American Chemical Society, 2005-3-09
ISSN: 0021-8561
DOI: 10.1021/jf048701t
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View Full Text Source:Journal of Agricultural and Food Chemistry,Journal of Agricultural and Food Chemistry,ACS CRKN Journals Opens in new Window
Journal:  Journal of Agricultural and Food Chemistry Source:ACS CRKN Journals Opens in new Window
Collection:  ACS CRKN Journals Opens in new Window
Coverage:
  • 1996-01-18~present; volume:44~present;issue:1~present
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