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Antioxidant Properties of Coffee Brews in Relation to the Roasting DegreeMaria Cristina Nicoli, C.R. Lerici, Monica Anese et al.|LWT|1997Cited by 301
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Effects of drying processing on the Maillard reaction in pastaMonica Anese, C.R. Lerici, Roberto Massini et al.|Food Research International|1999Cited by 106