EE SHAN, Ooi; ZZAMAN, Wahidu; YANG, Tajul A. Effect of Superheated Steam Roasting on Radical Scavenging Activity and Phenolic Content of Robusta Coffee Beans. International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 5, n. 2, p. 99–102, 2015. DOI: 10.18517/ijaseit.5.2.493. Disponível em: http://ijaseit.insightsociety.org/index.php/ijaseit/article/view/493. Acesso em: 3 jun. 2024.