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Influence of roasting and different brewing processes on th..:
La Pera, L.
;
Avellone, G.
;
Lo Turco, V.
...
Food Additives & Contaminants: Part A. 25 (2008) 10 - p. 1257-1263 , 2008
Link:
https://doi.org/10.1080/02652030802112627
RT Journal T1 <Title>Influence of roasting and different brewing processes on the ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD)</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_02652030802112627&Exemplar=1&LAN=DE A1 La Pera, L. A1 Avellone, G. A1 Lo Turco, V. A1 Di Bella, G. A1 Agozzino, P. A1 Dugo, G. PB Informa UK Limited YR 2008 SN 1944-0049 SN 1944-0057 JF Food Additives & Contaminants: Part A VO 25 IS 10 SP 1257 OP 1263 LK http://dx.doi.org/https://doi.org/10.1080/02652030802112627 DO https://doi.org/10.1080/02652030802112627 SF ELIB - SuUB Bremen
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