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Food Chemistry|September 3, 2013
The effect of processing on chlorogenic acid content of commercially available coffeeCharlotte E Mills, Maria Jose Oruna-Concha, Donald S Mottram, et al.
Food Chemistry|September 3, 2013
The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)Hong Liu, Fankui Zeng, Qinghuang Wang, et al.
Food Chemistry|September 3, 2013
Impacts of selected dietary polyphenols on caramelization in model systemsXinchen Zhang, Feng Chen, Mingfu Wang
Food Chemistry|September 3, 2013
In vitro bioaccessibility, bioavailability and plasma protein interaction of polyphenols from Annurca apple (M. pumila Miller cv Annurca)Gian Carlo Tenore, Pietro Campiglia, Alberto Ritieni, et al.
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