Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide

✍ Scribed by Carmelina A. Summa; Beatriz de la Calle; Marcel Brohee; Richard H. Stadler; Elke Anklam

• Book ID: 116725999
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 312 KB
• Volume: 40
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2006.11.016