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Effect of Indian brown seaweed as a functional ingredient on the phytochemical content and antioxidant activity of coffee beverage.

Kumar, Yogesh;Tarafdar, Ayon;Kumar, Deepak;Badgujar, Prarabdh C;

2019 Journal of food science and technology DOI: 10.1007/s13197-019-0... 323 views

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Journal of food science and technology

ISSN: 0022-1155 1,061 views

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antioxidant activity seaweed coffee infrared spectroscopy