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The effect of processing on chlorogenic acid content of commercially available coffee. (2013)

First Author: Mills CE

Attributed to: The Impact of Cocoa Processing on Flavanol Content Absorption and Health Effects funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2013.06.014

PubMed Identifier: 23993490

Publication URI: http://europepmc.org/abstract/MED/23993490

Type: Journal Article/Review

Volume: 141

Parent Publication: Food chemistry

Issue: 4

ISSN: 0308-8146