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Authentication of Italian Espresso coffee blends through the GC peak ratio between kahweol and 16-O-methylcafestol
Author(s):
Deborah Pacetti
,
Emanuele Boselli
,
Michele Balzano
,
Natale G Frega
Publication date:
2012-12-01
Journal:
Food Chemistry
Publisher:
Elsevier BV
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There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
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Italian Studies
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Journal
DOI::
10.1016/j.foodchem.2012.06.007
PubMed ID::
22953895
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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