Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide
2012 ◽
Vol 554-556
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pp. 1357-1360
2014 ◽
Vol 4
(5)
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pp. 356-362
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2019 ◽
Vol 16
(7)
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pp. 712-720
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2004 ◽
Vol 58
(8)
◽
pp. 423-426
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2016 ◽
Vol 16
(1)
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2006 ◽
Vol 60
(8)
◽
pp. 453-457
◽
2004 ◽
Vol 58
(8)
◽
pp. 423-426
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