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Cited by
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This article has been cited by the following publications. This list is generated based on data provided by Crossref.

BOĞA, Tuğçe and DERTLİ, Enes 2021. Kullanılmış Kahve Telvesinin Lif Kaynağı Olarak Değerlendirilme Potansiyeli. European Journal of Science and Technology,
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Laukalēja, Ilze Krūma, Zanda and Cinkmanis, Ingmars 2022. Impact of The Roast Level on Chemical Composition of Coffee from Colombia. Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences., Vol. 76, Issue. 1, p. 145.
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Machado, Fernanda Coimbra, Manuel A. Castillo, Maria Dolores del and Coreta-Gomes, Filipe 2024. Mechanisms of action of coffee bioactive compounds – a key to unveil the coffee paradox. Critical Reviews in Food Science and Nutrition, Vol. 64, Issue. 28, p. 10164.
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Effect of the brewing process on the acrylamide content in coffee beverages
  • Volume 79, Issue OCE2
  • Joanna Michalak (a1), Marta Czarnowska-Kujawska (a1), Elżbieta Gujska (a1), Joanna Klepacka (a1) and Elżbieta Tońska (a1)
  • DOI: https://doi.org/10.1017/S0029665120002414
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Effect of the brewing process on the acrylamide content in coffee beverages
  • Volume 79, Issue OCE2
  • Joanna Michalak (a1), Marta Czarnowska-Kujawska (a1), Elżbieta Gujska (a1), Joanna Klepacka (a1) and Elżbieta Tońska (a1)
  • DOI: https://doi.org/10.1017/S0029665120002414
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Effect of the brewing process on the acrylamide content in coffee beverages
  • Volume 79, Issue OCE2
  • Joanna Michalak (a1), Marta Czarnowska-Kujawska (a1), Elżbieta Gujska (a1), Joanna Klepacka (a1) and Elżbieta Tońska (a1)
  • DOI: https://doi.org/10.1017/S0029665120002414
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