Antioxidant capacity of coffees of several origins brewed following three different procedures

  1. Parras, P.
  2. Martínez-Tomé, M.
  3. Jiménez, A.M.
  4. Murcia, M.A.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2007

Alea: 102

Zenbakia: 3

Orrialdeak: 582-592

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2006.05.037 GOOGLE SCHOLAR
Datuen iturria: Scopus