Probing Free Radical Processes during Storage of Extracts from Whole Roasted Coffee Beans: Impact of O2 Exposure during Extraction and Storage-Reference-Cited by-同舟云学术

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Probing Free Radical Processes during Storage of Extracts from Whole Roasted Coffee Beans: Impact of O2 Exposure during Extraction and Storage

Published:2013-03-19 Issue:13 Volume:61 Page:3301-3305
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yeretzian Chahan¹,Pascual Ederlinda C.²,Goodman Bernard A.³

Affiliation:

1. Institute of Chemistry and Biological Chemistry, Zurich University of Applied Sciences, Einsiedlerstrasse 31, CH-8820 Wädenswil, Switzerland

2. Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, United Kingdom

3. State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, 520004 Guangxi, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf305028s

Reference32 articles.

1. Effect of holding-time on sensory quality of brewed coffee

2. Changes in coffee brews in relation to storage temperature

3. The Elusiveness of Coffee Aroma: New Insights from a Non-empirical Approach

4. EFFECT OF STORAGE CONDITIONS ON THE SENSORY QUALITY OF GROUND ARABICA COFFEE

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1. Effects of Mash Chelator Addition on Transition Metal Content and Oxidative Stability of Brewer's Wort;BREW SCI;2023

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