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ASIC - Association for science and information on coffee

Chlorogenic Acids - Their Characterisation, Transformation during Roasting, and Potential Dietary Significance

M.N. Clifford
€ 5.00

Proceeding categories

Flavour Coffee Chemistry and Sensory Sciences
Coffee roasting Roasting Coffee Technology & Processing
DNA Plant Sciences
Consumption Consumption & Health
Biotech Biochemistry and Biotechnology of Green Coffee
Stack of paper Documentation, Information & Normalisation