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Food Additives & Contaminants: Part A Volume 39, 2022 - Issue 3
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Traces of 2-phenylphenol in roasted coffee are not related to agrochemical residue in green coffee beans, but to generation during roasting

Viviane Theurillata Nestlé Product Technology Center Beverage, Société des Produits Nestlé, Orbe, SwitzerlandCorrespondence[email protected]
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Stéphanie Laborieb Nestlé Quality Assurance Center;c Nestlé France, Cergy, FranceView further author information
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Guido Schenka Nestlé Product Technology Center Beverage, Société des Produits Nestlé, Orbe, SwitzerlandView further author information
Pages 525-530 | Received 20 Jul 2021, Accepted 04 Nov 2021, Published online: 10 Jan 2022

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