Correction

Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction (vol 90, pg 74, 2009)

Journal

JOURNAL OF FOOD ENGINEERING
Volume 91, Issue 2, Pages 372-372

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2008.09.001

Keywords

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