Caffeine and chlorogenic acids intake from coffee brew: influence of roasting degree and brewing procedure
Article first published online: 10 OCT 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 3, pages 747–752, March 2014
How to Cite
Tfouni, S. A. V., Carreiro, L. B., Teles, C. R. A., Furlani, R. P. Z., Cipolli, K. M. V. A. B. and Camargo, M. C. R. (2014), Caffeine and chlorogenic acids intake from coffee brew: influence of roasting degree and brewing procedure. International Journal of Food Science & Technology, 49: 747–752. doi: 10.1111/ijfs.12361
- Issue published online: 18 FEB 2014
- Article first published online: 10 OCT 2013
- Manuscript Accepted: 25 AUG 2013
- Manuscript Received: 28 MAY 2013
- CNPq. Grant Number: 477865/2008-9
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