Modeling the Formation of Some Polycyclic Aromatic Hydrocarbons During the Roasting of Arabica Coffee Samples-Reference-Cited by-同舟云学术

Modeling the Formation of Some Polycyclic Aromatic Hydrocarbons During the Roasting of Arabica Coffee Samples

Published:2008-04-24 Issue:10 Volume:56 Page:3648-3656
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Houessou Justin Koffi¹,Goujot Daniel¹,Heyd Bertrand¹,Camel Valerie¹

Affiliation:

1. AgroParisTech and INRA, UMR214 Ingénierie Analytique Pour la Qualité des Aliments, F-75005 Paris, AgroParisTech and INRA, UMR1145 Génie Industriel Alimentaire, F-91300 Massy, and CEMAGREF, UMR1145 Génie Industriel Alimentaire, F-91300 Massy, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf073233j

Reference34 articles.

1. Polycyclische aromatische Kohlenwasserstoffe in Malzkaffee, Gerste und Malz

2. Sistematic study of benzo[a]pyrene in coffee samples

3. Rapid determination of benzo[a]pyrene in roasted coffee and coffee brew by high-performance liquid chromatography with fluorescence detection

4. Determination of Polycyclic Aromatic Hydrocarbons in Coffee Brew Using Solid-Phase Extraction

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