Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties.
- Muñoz, A.E.
- Hernández, S.S.
- Tolosa, A.R.
- Burillo, S.P.
- Olalla Herrera, M.
Aldizkaria:
LWT
ISSN: 0023-6438
Argitalpen urtea: 2020
Alea: 128
Mota: Artikulua