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Thomas Hatzold

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Food Science & Nutrition|May 8, 2014
Flaking process increases the NF-κB inhibition activity and melanoidin extractability of coffeeYi-Fang Chu, Kang Hu, Thomas Hatzold, et al.
European Journal of Nutrition|November 19, 2016
Coffee and oxidative stress: a human intervention studySergey Shaposhnikov, Thomas Hatzold, Naouale El Yamani, et al.
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Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Food Science & Nutrition|May 8, 2014
Flaking process increases the NF-κB inhibition activity and melanoidin extractability of coffeeYi-Fang Chu, Kang Hu, Thomas Hatzold, et al.
European Journal of Nutrition|November 19, 2016
Coffee and oxidative stress: a human intervention studySergey Shaposhnikov, Thomas Hatzold, Naouale El Yamani, et al.
Pageof 1