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How grinding level and brewing method (Espresso,American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup |
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| Authors: | Antonio Derossi Ilde Ricci Rossella Caporizzi Anna Fiore Carla Severini |
| Affiliation: | Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy |
| Abstract: | |
| Keywords: | coffee brewing procedures grinding level caffeine total phenol content antioxidant activity |
