New Insight into the Role of Sucrose in the Generation of α-Diketones upon Coffee Roasting
Author:
Affiliation:
1. Nestlé Product Technology Centre Orbe, Nestec Ltd., CH-1350 Orbe, Switzerland
2. Nestlé Research Centre, P.O. Box 44, CH-1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b04849
Reference39 articles.
1. An Impression of Coffee Carbohydrates
2. Carbohydrates
3. Chemical structures of green coffee bean polysaccharides
4. Composition of green coffee water-soluble fractions and identification of volatiles formed during roasting
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