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Influence of Different Coffee Brewing Methods on the Biochemical Composition of Fruit Juice and Coffee Drink
By: Klinta Kārkliņa and Solvita Kampuse
Language: English
Page range: 469 - 475
Submitted on: Mar 22, 2021
|Accepted on: Nov 7, 2021
|Published on: Dec 14, 2021
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
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© 2021 Klinta Kārkliņa, Solvita Kampuse, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.