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[Special Publication] Nutrition, Functional and Sensory Properties of Foods || Effects of Naturally Occurring Phenolic Compounds in Coffee on the Formation of Maillard Aromas

✍ Scribed by Ho, Chi-Tang; Mussinan, Cynthia; Shahidi, Fereidoon; Tratras Contis, Ellene

No coin nor oath required. For personal study only.

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