𝔖 Bobbio Scriptorium
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Influence of extraction process on antioxidant capacity of spent coffee

✍ Scribed by Bravo, Jimena; Monente, Carmen; Juániz, Isabel; De Peña, M. Paz; Cid, Concepción

Book ID
120816841
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
339 KB
Volume
50
Category
Article
ISSN
0963-9969

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*Processing and Impact on Antioxidants in Beverages* presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antiox