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5. Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach. Lopes GR; Passos CP; Petronilho S; Rodrigues C; Teixeira JA; Coimbra MA Food Chem; 2021 May; 344():128613. PubMed ID: 33243561 [TBL] [Abstract][Full Text] [Related]
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