Effects of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan and other volatile components in canned-coffee model systems-Reference-Cited by-同舟云学术

Effects of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan and other volatile components in canned-coffee model systems

Published:2015-09 Issue: Volume:75 Page:328-336
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zheng Li Wei,Chung Hyun,Kim Young-Suk

Funder

Ministry of Food and Drug Safety

Ewha Womans University

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

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