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HARVARD Citation
Kraehenbuehl, K. et al. (2017). Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness. Food chemistry. pp. 9-14. [Online].
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Kraehenbuehl, K. et al. (2017). Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness. Food chemistry. pp. 9-14. [Online].