Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees
Vignoli, Josiane Alessandra ; Viegas, Marcelo Caldeira ; Bassoli, Denisley Gentil ; Benassi, Marta de Toledo
Food research international, 2014-07, Vol.61, p.279-285 [Periódico revisado por pares]Elsevier Ltd
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