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Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126467
Abstract: This study aims to investigate in depth the mechanism of acrylamide formation in coffee during roasting. For this purpose, a comprehensive kinetic model including the elementary steps for acrylamide formation was proposed. The changes in…
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Keywords:
formation coffee;
acrylamide formation;
multiresponse kinetic;
coffee roasting ... See more keywords