Effects of extraction conditions on acrylamide/furan content, antioxidant activity, and sensory properties of cold brew coffee
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Title
Effects of extraction conditions on acrylamide/furan content, antioxidant activity, and sensory properties of cold brew coffee
Authors
Keywords
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Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-03-30
DOI
10.1007/s10068-020-00747-1
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