Processing effects on acrylamide content in roasted coffee production.
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DOI: 10.1016/j.foodchem.2020.126550
Abstract: Acrylamide is a toxic compound that develops during the roasting process of coffee beans. According to literature, the levels of acrylamide in coffee vary with the percentage of Robusta type in the mix and with… read more here.
Keywords: content roasted; acrylamide content; processing effects; roasted coffee ... See more keywords