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Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems

✍ Scribed by Oliviero, Teresa; Capuano, Edoardo; Cämmerer, Bettina; Fogliano, Vincenzo


Book ID
126940499
Publisher
American Chemical Society
Year
2009
Tongue
English
Weight
298 KB
Volume
57
Category
Article
ISSN
0021-8561

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