{"title":"咖啡、茶、马黛茶、可可及其主要甲基黄嘌呤成分对健康的影响","authors":"J. L. Emerson, C. Chappel","doi":"10.1201/9780203750346-10","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":280118,"journal":{"name":"international Food Safety handbook","volume":"140 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Health Effects of Coffee, Tea, Mate, Cocoa, and Their Major Methylxanthine Components\",\"authors\":\"J. L. Emerson, C. Chappel\",\"doi\":\"10.1201/9780203750346-10\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":280118,\"journal\":{\"name\":\"international Food Safety handbook\",\"volume\":\"140 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-07-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"international Food Safety handbook\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1201/9780203750346-10\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"international Food Safety handbook","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/9780203750346-10","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}