Identifizierung und Quantifizierung von Reaktionsprodukten aus Chinasäure, Chinasäurelacton und Chlorogensäure mit Strecker Aldehyden in geröstetem Kaffee
- 30 August 2021
- journal article
- research article
- Published by Wiley in Lebensmittelchemie
- Vol. 75 (S2), S019
- https://doi.org/10.1002/lemi.202158020
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Identification and Quantitation of Reaction Products from Quinic Acid, Quinic Acid Lactone, and Chlorogenic Acid with Strecker Aldehydes in Roasted CoffeeJournal of Agricultural and Food Chemistry, 2021
- Sensory study of the character impact aroma compounds of a coffee beverageZeitschrift für Lebensmittel-Untersuchung und Forschung, 2000
- Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samplesLWT, 1995