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Q38546627-52E0709D-0445-45F3-80EF-A2EE2F251885
Q38546627-52E0709D-0445-45F3-80EF-A2EE2F251885
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-52E0709D-0445-45F3-80EF-A2EE2F251885
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P2860
Q38546627-52E0709D-0445-45F3-80EF-A2EE2F251885
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-52E0709D-0445-45F3-80EF-A2EE2F251885
rank
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Statement
wasDerivedFrom
7b905d1269ccb546ab21d8526488a60bb9dd6cd7
P2860
Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material