Contribution of volatile compounds to the antioxidant capacity of coffee

  1. Ludwig, I.A.
  2. Sánchez, L.
  3. De Peña, M.P.
  4. Cid, C.
Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 2014

Volume: 61

Pages: 67-74

Type: Article

DOI: 10.1016/J.FOODRES.2014.03.045 GOOGLE SCHOLAR
Data source: Scopus