Proteins of coffee beans: recent advances (2019)
Mazzafera, Paulo 
; Schimpl, Flavia; Kiyota, Eduardo
Source: Coffee: production, quality and chemistry. Unidade: ESALQ
Subjects: BEBIDAS, CAFÉ TRATADO, PROTEÍNAS DE PLANTAS, REAÇÃO DE MAILLARD, TORREFAÇÃO
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ABNT
MAZZAFERA, Paulo e SCHIMPL, Flavia e KIYOTA, Eduardo. Proteins of coffee beans: recent advances. Coffee: production, quality and chemistry. Tradução . Londres: Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781782622437-00429. Acesso em: 09 jul. 2024.APA
Mazzafera, P., Schimpl, F., & Kiyota, E. (2019). Proteins of coffee beans: recent advances. In Coffee: production, quality and chemistry. Londres: Royal Society of Chemistry. doi:10.1039/9781782622437-00429NLM
Mazzafera P, Schimpl F, Kiyota E. Proteins of coffee beans: recent advances [Internet]. In: Coffee: production, quality and chemistry. Londres: Royal Society of Chemistry; 2019. [citado 2024 jul. 09 ] Available from: https://doi.org/10.1039/9781782622437-00429Vancouver
Mazzafera P, Schimpl F, Kiyota E. Proteins of coffee beans: recent advances [Internet]. In: Coffee: production, quality and chemistry. Londres: Royal Society of Chemistry; 2019. [citado 2024 jul. 09 ] Available from: https://doi.org/10.1039/9781782622437-00429
