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The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance

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Détails bibliographiques
Auteur principal:	Angela María Ormaza-Zapata
Format:	Artículo científico
Langue:	en
Publié:	Universidad Nacional de Colombia 2019
Sujets:	Ingeniería Tasting quality pressure sensorial antioxidants
Accès en ligne:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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