Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
Naslov
Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
Identifikator
/unibl/sci/idNaucniRad:14153
Tip
Pronađite slične unoseAcademic Article
Datum
Pronađite slične unose2016-12
Bibliografski citat
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
Referenca
Početna stranica
409
Krajnja stranica
417
Je dio
Acta Sci. Pol. Technol. Aliment.,
1889-9594
Lista autora
Position: 6421 (36 views)