Acrylamide in coffee: Analysis of degree of roast, origin and preparation
| العنوان: | Acrylamide in coffee: Analysis of degree of roast, origin and preparation |
|---|---|
| المؤلفون: | Joanne D. Kehlbeck, Laura A. MacManus-Spencer, Emily R. Andrews, Joanne D Kehlbeck |
| بيانات النشر: | American Chemical Society (ACS), 2020. |
| سنة النشر: | 2020 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38b68ba024ccac9710664d972be38b6f https://doi.org/10.1021/scimeetings.0c01577 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....38b68ba024ccac9710664d972be38b6f |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |