Model Studies on the Influence of Coffee Melanoidins on Flavor Volatiles of Coffee Beverages
Author:
Affiliation:
1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany, and Dipartimento di Scienze degli Alimenti, Universitá degli Studi di Udine, Via Marangoni 97, 33100 Udine, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0012042
Reference12 articles.
1. Immobilized β-lactoglobulin on a HPLC-column: a rapid way to determine protein—flavour interactions
2. Interaction of Thiol and Disulfide Flavor Compounds with Food Components
3. Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee
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