Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
Title
Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
Identifier
/unibl/sci/idNaucniRad:14153
Type
See all items with this valueAcademic Article
Date
Bibliographic Citation
B. Odžaković, N. Džinić, Z. Kukrić, S. Grujić, Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes., Acta Sci. Pol. Technol. Aliment., , Vol. 15, No. 4, pp. 409 - 417, Dec, 2016
References
page start
409
page end
417
Is Part Of
See all items with this valueActa Sci. Pol. Technol. Aliment.,
See all items with this value1889-9594
Relation
list of authors
Position: 6436 (36 views)