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This page is a summary of: The suitability of the simplified method of the analysis of coffee infusions on the content of Ca, Cu, Fe, Mg, Mn and Zn and the study of the effect of preparation conditions on the leachability of elements into the coffee brew, Food Chemistry, December 2013, Elsevier,
DOI: 10.1016/j.foodchem.2013.05.011.
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