Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

1. Ludwig, I.A.
2. Bravo, J.
3. De Peña, M.P.
4. Cid, C.

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DOI: 10.1016/J.LWT.2012.12.010 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus