Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots-Reference-Cited by-同舟云学术

Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots

Published:2006-11-30 Issue:2 Volume:34 Page:307-314
ISSN:0939-4451
Container-title:Amino Acids
language:en
Short-container-title:Amino Acids

Author:

Fadel H. H. M.,Abdel Mageed M. A.,Lotfy S. N.

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,Clinical Biochemistry,Biochemistry

Link

http://link.springer.com/content/pdf/10.1007/s00726-006-0434-7.pdf

Reference31 articles.

1. Adams RP (1995) Identification of essential oil components by gas chromatography/mass spectrometry, Allured Publishing Carol Stream, Illinois, USA

2. Roasted Chicory Aroma Evaluation by Gas Chromatography/Mass Spectrometry/Olfactometry

3. Model reactions on roast aroma formation

4. Blank I, Sen A, Grosch W (1991) Aroma impact compounds of Arabica and Robusta coffee. Qualitative and quantitative investigation. In: 14th International Scientific Colloquium on Coffee, San Francisco. ASIC, Paris, pp 117–129

5. Potent odorants of the roasted powder and brew of Arabica coffee

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