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Vpliv temperature in časa praženja na vsebnost akrilamida, različnih metilksantinov ter trigonelina v kavi [Elektronski vir] : magistrsko delo = The effect of roasting temperature and time on the content of acrylamide, diferent methylxanthines and trigonelline in coffee : M. Sc. ThesisOžbold, NežaType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [N. Ožbold], 2022Language - slovenianCOBISS.SI-ID - 121945859
Author
Ožbold, Neža
Other authors
Polak, Tomaž, 1975- |
Požrl, Tomaž, 1968-
Topics
kavovec |
kava |
tehnološki postopki |
praženje |
akrilamid |
kofein |
teobromin |
teofilin |
ksantin |
trigonelin |
coffee tree |
coffee |
technological processes |
acrylamide |
caffeine |
theobromine |
theophylline |
xanthine |
trigonelline
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Ožbold, Neža | ![]() |
Polak, Tomaž, 1975- | 20349 |
Požrl, Tomaž, 1968- | 19203 |
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