Showing Publication (TRUGO 1984_01)

Trugo L.C., Macrae R. (1984) A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC. Food Chemistry 15:219-227

Abbreviation: TRUGO 1984_01

Created on 2007-05-07 at 10:37AM EDT

Updated on 2007-05-07 at 05:45PM EDT