Formation of aliphatic acids by carbohydrate degradation during roasting of coffee

European Food Research and Technology

Volumn 211, Issue 6, 2000, Pages 404-410

  Ginz, Michael ^a   Balzer, Hartmut H ^b   Bradbury, Allan G W ^b   Maier, Hans G ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^b Kraft Foods R and D Inc   (Germany)

Author keywords

Aliphatic acids; Carbohydrates; Isotopic labelling experiments; Roasted coffee; Thermal degradation

Indexed keywords

EID: 0013064715     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000215     Document Type: Article

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