BIBLIOGRAPHIC RECORD

Effect of the Roasting Intensity and Extraction Time of Coffee Bean on the Antioxidant Activity of Coffee Extract

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Recorded authors
Shin Jae Jo; Man-Jin In; Dong Chung Kim
Source of metadata
Crossref
Year recorded
2016

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Reference

Shin Jae Jo; Man-Jin In; Dong Chung Kim. (2016). Effect of the Roasting Intensity and Extraction Time of Coffee Bean on the Antioxidant Activity of Coffee Extract. https://doi.org/10.13050/foodengprog.2016.20.2.165

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