Formation of aliphatic acids by carbohydrate degradation during roasting of coffee-Reference-Cited by-同舟云学术

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Formation of aliphatic acids by carbohydrate degradation during roasting of coffee

Published:2000-11-03 Issue:6 Volume:211 Page:404-410
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

Ginz Michael,Balzer Hartmut H.,Bradbury A. G. W.,Maier Hans G.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s002170000215.pdf

Cited by 128 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaboration;Food Chemistry;2024-10

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3. Analytical Platform to Determine Similarities and Dissimilarities between Cell-Cultured Coffee and Farm-Grown Coffee;ACS Food Science & Technology;2024-07-12

4. MULTIDIMENSIONAL ANALYSIS OF PHYSICOCHEMICAL TRANSFORMATIONS AND SENSORY ATTRIBUTES OF GREEN AND ROASTED COFFEE;Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry;2024-06-28

5. The impacts of different roasting degrees on aroma compounds profiles of moringa seed kernels and its oil;Food Bioscience;2024-06

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