Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2012/FO/C2FO10260A
Reference34 articles.
1. Coffee and Health: A Review of Recent Human Research
2. Roasting Effects on Formation Mechanisms of Coffee Brew Melanoidins
3. Potent Odorants of Raw Arabica Coffee. Their Changes during Roasting
4. Componentes voláteis do café torrado. Parte I: compostos heterocíclicos
5. Coffee aroma—Statistical analysis of compositional data
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