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Summary of Key Findings in Dark Roast Coffee COMPONENT SIGNIFICANCE EFFECT OF ROAST REFERENCE Melanoidins Melanoidins are what make coffee (and foods) brown when roasted, baked or toasted
A high coefficient indicates a lower amount of FAD in erythrocytes, i.e., a deficiency in vitamin B2
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La Carnitina es uno de los productos que ms ha demostrado su efectividad para luchar contra los depsitos de grasa acumulados en el organismo.
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