Maillard reaction precursors and arabica coffee (Coffea arabica L.) beverage quality-Reference-Cited by-同舟云学术

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Maillard reaction precursors and arabica coffee (Coffea arabica L.) beverage quality

Published:2023-12 Issue: Volume:1 Page:1-7
ISSN:2949-8244
Container-title:Food and Humanity
language:en
Short-container-title:Food and Humanity

Author:

Cardoso Wilton Soares,Dias Sandy Rodrigues,Coelho Vinicius Serafim,Pereira Lucas Louzada,Fioresi Deusélio Bassini,Pinheiro Flávia de Abreu

Funder

Instituto Federal de Educacao Tecnologica do Espirito Santo

Fundação de Amparo à Pesquisa e Inovação do Espírito Santo

Publisher

Elsevier BV

Reference42 articles.

1. Coffee seeds contain 11S storage proteins;Acuña;Physiologia Plantarum,1999

2. Correlação entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discriminação através da análise por componentes principais;Arruda;Química Nova,2012

3. Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews;Barbosa;Food Chemistry,2019

4. Seed storage proteins in coffee;Baú;Revista Brasileira Délelőtt Fisiologia Vegetal,2001

5. Chemical characterization of green coffee beans and determining the effect of roasting temperature on the content of caffeine;Bayle;Reactions,2019

Cited by 1 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. HS-SPME-GC-MS combined with metabolomic approach to discriminate volatile compounds of Brazilian coffee from different geographic origins;Food Bioscience;2023-12

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