Cite
HARVARD Citation
Rahn, A. et al. (2019). Influence of lipid content and stirring behaviour on furan and furan derivative exposure in filter coffee. Food chemistry. pp. 22-28. [Online].
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Rahn, A. et al. (2019). Influence of lipid content and stirring behaviour on furan and furan derivative exposure in filter coffee. Food chemistry. pp. 22-28. [Online].