Acrylamide in espresso coffee: Influence of species, roast degree and brew length (Englisch)
- Neue Suche nach: Alves, Rita C.
- Neue Suche nach: Soares, C.
- Neue Suche nach: Casal, Susana
- Neue Suche nach: Fernandes, J.O.
- Neue Suche nach: Oliveira, M. Beatriz P.P.
- Neue Suche nach: Alves, Rita C.
- Neue Suche nach: Soares, C.
- Neue Suche nach: Casal, Susana
- Neue Suche nach: Fernandes, J.O.
- Neue Suche nach: Oliveira, M. Beatriz P.P.
In:
Food Chemistry
;
119
, 3
;
929-934
;
2009
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Acrylamide in espresso coffee: Influence of species, roast degree and brew length
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Beteiligte:Alves, Rita C. ( Autor:in ) / Soares, C. ( Autor:in ) / Casal, Susana ( Autor:in ) / Fernandes, J.O. ( Autor:in ) / Oliveira, M. Beatriz P.P. ( Autor:in )
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Erschienen in:Food Chemistry ; 119, 3 ; 929-934
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:29.07.2009
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Format / Umfang:6 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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