Changes of acid value of lipid, chlorogenic acid content and anti-oxidative activities in roasted coffee for short term storage |
Lim, Jinkyu
(Major in Food Biomaterials, School of Food Science and Biotechnology, Kyungpook National University)
Kim, Min-Yeol (Major in Food Biomaterials, School of Food Science and Biotechnology, Kyungpook National University) Kim, Sung-Hee (Major in Food Biomaterials, School of Food Science and Biotechnology, Kyungpook National University) Ma, Jin-Sung (Major in Food Biomaterials, School of Food Science and Biotechnology, Kyungpook National University) Oh, Jisun (Major in Food Biomaterials, School of Food Science and Biotechnology, Kyungpook National University) Kim, Jong Sang (Major in Food Biomaterials, School of Food Science and Biotechnology, Kyungpook National University) |
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