Please use this identifier to cite or link to this item: http://hdl.handle.net/2607/35079
Title: Increasing espresso coffee brew antioxidant capacity using phenolic extract recovered from hazelnut skin waste
Authors: Contini, M.
Frangipane
M. T.
Massantini
R.
Baccelloni, S.
Frangipane , M. T.
Merendino, Nicolo' 
Massantini, Riccardo 
Contini
M.
Baccelloni
S.
Journal: JOURNAL OF FUNCTIONAL FOODS 
Issue Date: 2012
URI: http://hdl.handle.net/2607/35079
DOI: 10
Appears in Collections:A1. Articolo in rivista

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