Cite
HARVARD Citation
Yu, H. et al. (2021). Influence of creamer addition on chlorogenic acid bioaccessibility and antioxidant activity of instant coffee during in vitro digestion. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Yu, H. et al. (2021). Influence of creamer addition on chlorogenic acid bioaccessibility and antioxidant activity of instant coffee during in vitro digestion. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].