Identification of Characterizing Aroma Components of Roasted Chicory “Coffee” Brews-Reference-Cited by-同舟云学术

Identification of Characterizing Aroma Components of Roasted Chicory “Coffee” Brews

Published:2019-04-10 Issue:50 Volume:67 Page:13848-13859
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wu Tiandan¹,Cadwallader Keith R.¹^ORCID

Affiliation:

1. Department of Food Science and Human Nutrition, University of Illinois at Urbana−Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States

Funder

National Institute of Food and Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00776

Reference48 articles.

1. Cichorium intybus L - cultivation, processing, utility, value addition and biotechnology, with an emphasis on current status and future prospects

2. The spectrophotometric determination of caffeine in coffee and tea products, with special reference to coffee and chicory mixtures

3. Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots

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