Chemistry of Brazilian green coffee and the quality of the beverage, 7: Total carbonyls, activity of polyphenol oxidase, and hydroperoxides Chemistry of Brazilian green coffee and the quality of the beverage, 7: Total carbonyls, activity of polyphenol oxidase, and hydroperoxides

by 42543 Amorim, H.V., Legendre, M.G. 85821, Legendre, M.G. 85821, Amorim, V.L. 42547, Angelo, A.J.Sl. 42959, Ory, R.L. 101878
Published 1976