Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues

标题
Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 145, Issue -, Pages 95-101
出版商
Elsevier BV
发表日期
2013-08-17
DOI
10.1016/j.foodchem.2013.08.038

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