Investigation of CO2 precursors in roasted coffee
Author:
Funder
Mother Parkers Tea & Coffee Inc.
NSERC
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. The diffusion kinetics of carbon dioxide in fresh roasted and ground coffee;Anderson;Journal of Food Engineering,2003
2. Influence of water quench cooling on degassing and aroma stability of roasted coffee;Baggenstoss;Journal of Agricultural and Food Chemistry,2007
3. Model reactions on roast aroma formation-mass spectrometric identification of pyridines from the reaction of serine and threonine with sucrose under the conditions of coffee roasting;Baltes;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1987
4. Model reactions on roast aroma formation-reaction of serine and threonine with sucrose under the conditions of coffee roasting and identification of new coffee aroma compounds;Baltes;Journal of Agricultural and Food Chemistry,1987
5. Model reactions on roast aroma formation – Volatile reaction products from the reaction of phenylalanine with glucose during cooking and roasting;Baltes;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1988
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