Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.126085
Abstract: The effects of hydroxycinnamic acids such as cinnamic acid (CNA), p-coumaric acid(CMA), caffeic acid (CFA), and chlorogenic acid (CGA) on the reduction of furan in canned-coffee model systems (CCMS) containing α-dicarbonyls [glyoxal (GO) or methylglyoxal… read more here.
Keywords: reduction furan; hydroxycinnamic acids; effects hydroxycinnamic; cfa cga ... See more keywords