Data on coffee composition and mass spectrometry analysis of mixtures of coffee related carbohydrates, phenolic compounds and peptides
Author:
Funder
QOPNA
CESAM
CQ-VR
FEDER
FCT
Publisher
Elsevier BV
Subject
Multidisciplinary
Reference1 articles.
1. Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: inhibition by Maillard reaction;Moreira;Food Chem.,2017
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