Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee-Reference-Cited by-同舟云学术

Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee

Published:2022-02 Issue: Volume:120 Page:223-235
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Barrios-Rodríguez Yeison Fernando,Gutiérrez-Guzmán Nelson,Pedreschi Franco,Mariotti-Celis María Salomé

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference129 articles.

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4. Investigation on the mitigation effects of furfuryl alcohol and 5-hydroxymethylfurfural and their carboxylic acid derivatives in coffee and coffee-related model systems;Albouchi;Food Research International,2020

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3. A Comprehensive Bibliometric Study in the Context of Chemical Hazards in Coffee;Toxics;2024-07-22

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