[1]
Almeida, M.B. and Benassi, M. de T. 2011. Antioxidant activity and estimation of melanoidin content in commercial roasted coffee. Semina: Ciências Agrárias. 32, 4Sup1 (Dec. 2011), 1893–1900. DOI:https://doi.org/10.5433/1679-0359.2011v32n4Sup1p1893.