Determination of polycyclic aromatic hydrocarbons in roasted coffee
Author:
Publisher
Informa UK Limited
Subject
Pollution,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/03601234.2014.938552
Reference20 articles.
1. Studies on acrylamide levels in roasting, storage and brewing of coffee
2. Formation of 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid during roasting of coffee
3. Rapid determination of benzo[a]pyrene in roasted coffee and coffee brew by high-performance liquid chromatography with fluorescence detection
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