Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods

Wolska, J. ; Janda, Katarzyna ; Jakubczyk, K. ; Szymkowiak, M. ; Chlubek, D. ; Gutowska, I.

Biological trace element research, 2017-10, Vol.179 (2), p.327-333 [Periódico revisado por pares]

New York: Springer US

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