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NTIS 바로가기LWT- Food science and technology, v.63 no.1, 2015년, pp.691 - 699
Dziki, D. , Gawlik-Dziki, U. , Pecio, L. , Rozylo, R. , Swieca, M. , Krzykowski, A. , Rudy, S.
The paper presents the study on possibilities of using green coffee beans (GCB) from Ethiopia, Kenya, Brazil and Colombia as a functional additive. The dominant compound identified was 5-caffeoylquinic acid. Caffeine content was comparable in all samples and averaged from 4.36 mg/g dw to 4.99 mg/g d...
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