Chemical and biological characterisation of raw and roasted coffee oils: Evaluation of fatty acid, tocopherol, phytosterol content, and antioxidant and antibacterial activities

Chemical and biological characterisation of raw and roasted coffee oils: Evaluation of fatty acid, tocopherol, phytosterol content, and antioxidant and antibacterial activities

Our Knowledge Publishing

Pages: 56, Paperback, Our Knowledge Publishing

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