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Numerous Compounds Orchestrate Coffee's Bitterness.
Lang, Tatjana; Lang, Roman; Di Pizio, Antonella; Mittermeier, Verena Karolin; Schlagbauer, Verena; Hofmann, Thomas; Behrens, Maik.
Afiliação
  • Lang T; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
  • Lang R; Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
  • Di Pizio A; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
  • Mittermeier VK; Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
  • Schlagbauer V; Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
  • Hofmann T; Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
  • Behrens M; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
J Agric Food Chem ; 68(24): 6692-6700, 2020 Jun 17.
Article em En | MEDLINE | ID: mdl-32437139
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Coffea / Aromatizantes Limite: Humans Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Coffea / Aromatizantes Limite: Humans Idioma: En Ano de publicação: 2020 Tipo de documento: Article