Metadata
Author: ParaCrawl Corpus
Data
English[en]
Chlorogenic acid prevails mainly in green coffee grains, fortunately it is damaged during the cooking process that is used to make coffee cocktails we’re all acquainted with.
Norwegian[nb]
Klorogensyre syre er utbredt hovedsakelig i grønne kaffebønner, men det er ødelagt under roasting prosessen som brukes til å lage kaffedrikker vi er alle kjent med.