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Cited article:

Comparative Analysis of Total Antioxidant Status (TAS) of Ready‐to‐Consume Turkish Coffees With Different Flavoring Agents

Duygu Ağagündüz, Zilal Ağbal, Dilara Sarikaya, Belgin Sağit, Teslime Özge Şahin and Miguel Rebollo-Hernanz
Journal of Food Biochemistry 2025 (1) (2025)
https://doi.org/10.1155/jfbc/2724033

Effects of thermal and temporal conditions on the quality attributes of palm sugar milk coffee

Syahril Makosim, Abu Amar, Shinta Leonita and Rizal Ainur Ichsan
Food Science and Preservation 32 (5) 804 (2025)
https://doi.org/10.11002/kjfp.2025.32.5.804