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CROSSPY: A Radical Intermediate of Melanoidin Formation in Roasted Coffee

Author(s):
Publication title:
Free radicals in food : chemistry, nutrition, and health effects
Title of ser.:
ACS symposium series
Ser. no.:
807
Pub. Year:
2002
Page(from):
49
Page(to):
68
Pages:
20
Pub. info.:
Washington, D.C.: American Chemical Society
ISSN:
00976156
ISBN:
9780841237414 [0841237417]
Language:
English
Call no.:
A05800/807
Type:
Conference Proceedings

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