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Q38546627-5919F0B5-2319-4E7E-B3F9-02201BAFF6FC
Q38546627-5919F0B5-2319-4E7E-B3F9-02201BAFF6FC
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http://www.wikidata.org/entity/statement/Q38546627-5919F0B5-2319-4E7E-B3F9-02201BAFF6FC
The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P2860
Q38546627-5919F0B5-2319-4E7E-B3F9-02201BAFF6FC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38546627-5919F0B5-2319-4E7E-B3F9-02201BAFF6FC
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Statement
wasDerivedFrom
7b905d1269ccb546ab21d8526488a60bb9dd6cd7
P2860
Effect of roasting on the antioxidant activity of coffee brews.