Effects of roasting temperatures and gamma irradiation on the content of chlorogenic acid, caffeic acid and soluble carbohydrates of coffee.
作者信息
Deshpande S N, Aguilar A A
出版信息
Int J Appl Radiat Isot. 1975 Nov;26(11):656-61. doi: 10.1016/0020-708x(75)90021-6.
PMID:1201863
Abstract
摘要
Zotero 插件