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Publication | Open Access

Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study

DOIFull Paper Access

70

Citations

30

References

2020

Year

Maria Alessia Schouten, Silvia Tappi, Simone Angeloni, Manuela Cortese, Giovanni Caprioli, Sauro Vittori, Santina Romani
Food Chemistry

References

YearCitations

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