Author:
Dong Ruihong,Zhu Mengting,Long You,Yu Qiang,Li Chang,Xie Jianhua,Huang Yousheng,Chen Yi
Funder
National Natural Science Foundation of China
Reference43 articles.
1. Evaluation of the chemical constituents, antioxidant and enzyme inhibitory activities of six yemeni green coffee beans varieties;Ahmed Ali;Food Bioscience,2022
2. Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market;Akgün;Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment,2019
3. Effect of vacuum roasting on acrylamide formation and reduction in coffee beans;Anese;Food Chemistry,2014
4. Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans;Badmos;Food Research International,2019
5. Barbosa, M. d. S. G., Scholz, M. B. D. S., Kitzberger, C. S. G., & Benassi, M. d. T. (2019). Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews. Food Chemistry, 292, 275–280.
Cited by
14 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