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2009•22nd International Conference on Coffee Science, ASIC 2008, Campinas, SP, Brazil, 14-19 September, 2008Requires access

Compounds related to antioxidant activity in coffee with different roasting degrees.

Josiane Alessandra Vignoli, Marcelo Caldeira Viegas, Denisley Gentil Bassoli, Marta de Toledo Benassi

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Key concepts: Roasting, Antioxidant, Food science, Chemistry, Biochemistry, Physical chemistry

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