In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2012/FO/C2FO30038A
Reference21 articles.
1. Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting
2. Analysis of Coffee for the Presence of Acrylamide by LC-MS/MS
3. Studies on acrylamide levels in roasting, storage and brewing of coffee
4. Acrylamide in coffee: Review of progress in analysis, formation and level reduction
5. Determination of Acrylamide during Roasting of Coffee
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