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Chemical studies on the quality of coffee, 2: New method for determination of chlorogenic acids in roast coffee

by Nakabayashi, T; Mano, S.
Publisher: 1975Subject(s): ANALISIS QUIMICO | BIOQUIMICA | GRANOS | COMPOSICION | CALIDAD | BEBIDAS | GRANOS TOSTADOS | ANALISIS DEL GRANO | COMPOSICION DEL GRANO | ACIDO CLOROGENICO | CALIDAD DEL GRANO | CALIDAD DE LA BEBIDA | BIOCHEMISTRY | GRAIN | QUALITY | BEVERAGES | CHLOROGENIC ACID | BIOCHIMIE | GRAIN | QUALITE | BOISSON | ACIDE CHLOROGENIQUE In: Nippon Shokuhin Kogyo Gakkoishi v. 22(11) p. 549-553
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