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Page 1
Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels.
Molecules. 2022 Feb 28;27(5):1591. doi: 10.3390/molecules27051591.
Molecules. 2022.
PMID: 35268693
Free PMC article.
Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels.
Awwad S, Issa R, Alnsour L, Albals D, Al-Momani I.
Awwad S, et al. Among authors: alnsour l.
Molecules. 2021 Dec 11;26(24):7502. doi: 10.3390/molecules26247502.
Molecules. 2021.
PMID: 34946584
Free PMC article.
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