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Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes. /unibl/sci/idNaucniRad:14153 https://dx.doi.org/10.17306/J.AFS.2016.4.39 Academic Article text 2016-12 B. Odžaković, N. Džinić, Z. Kukrić, S. Grujić, Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes., Acta Sci. Pol. Technol. Aliment., , Vol. 15, No. 4, pp. 409 - 417, Dec, 2016 www.food.actapol.net 409 417 Acta Sci. Pol. Technol. Aliment., 1889-9594 https://tf.unibl.org https://tf.unibl.org Acta Sci. Pol. Technol. Aliment., 1889-9594 https://www.unibl.org/sr-lat/fis/zaposlen/1486-bozana-odzakovic /unibl/author/Natalija Džinić /unibl/author/Zoran Kukrić https://www.unibl.org/sr-lat/fis/zaposlen/1459-slavica-grujic 417 409 https://www.unibl.org/sr-lat/fis/zaposlen/1486-bozana-odzakovic /unibl/author/Natalija Džinić /unibl/author/Zoran Kukrić https://www.unibl.org/sr-lat/fis/zaposlen/1459-slavica-grujic https://www.pub.unibl.org/s/cir/item/40547