Evaluation of the Effect of Roasting on the Structure of Coffee Galactomannans Using Model Oligosaccharides
Author:
Affiliation:
1. QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
2. Departamento de Química, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf2021072
Reference33 articles.
1. An Impression of Coffee Carbohydrates
2. Extraction and characterization of polysaccharides from green and roasted Coffea arabica beans
3. Chemical Characterization of the High Molecular Weight Material Extracted with Hot Water from Green and Roasted Arabica Coffee
4. Effect of roasting on degradation and structural features of polysaccharides in Arabica coffee beans
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