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Please use this identifier to cite or link to this item: http://publications.jrc.ec.europa.eu/repository/handle/111111111/4445

Title: Impact of the Roasting Degree of Coffee on the In Vitro Radical Scavenging Capacity and Content of Acrylamide
Authors: SUMMA Carmelina
DE LA CALLE GUNTINAS MARIA BEATRIZ
BROHEE MARCEL
STADLER RICHARD
ANKLAM ELKE
Citation: LWT-FOOD SCIENCE AND TECHNOLOGY vol. 40 p. 1849-1854
Publisher: ELSEVIER SCIENCE BV
Publication Year: 2007
JRC Publication N°: JRC37973
URI: http://publications.jrc.ec.europa.eu/repository/handle/111111111/4445
Type: Articles in Journals
Appears in Collections:Institute for Reference Materials and Measurements

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