Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction (Q63378321)
article by Giampiero Sacchetti et al published January 2009 in Journal of Food Engineering
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Current Data About Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction
(P31) (Q13442814)

(P304) 74-80

(P407) (Q1860)

(P433) 1

(P478) 90

(P577) +2009-01-00T00:00:00Z

(P1433) (Q15752496)

(P1476) "Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction" (language: en)

(P2093) Giampiero Sacchetti
(P1545) 1

Carla Di Mattia
(P1545) 2

Paola Pittia
(P1545) 3

Dino Mastrocola
(P1545) 4

other details
description article by Giampiero Sacchetti et al published January 2009 in Journal of Food Engineering

External Links
(P356) 10.1016/J.JFOODENG.2008.06.005