Factors affecting the formation of acrylamide in coffee

Four types of green coffee beans (Robusta and Arabica) were roasted in a laboratory roaster and in an oven. The samples were analysed for acrylamide using liquid chromatography with UV detection. Significant difference in acrylamide content was observed in different coffee types. Robusta coffee bean...

書誌詳細
出版年:	Czech Journal of Food Sciences
主要な著者:	K. Bagdonaite, M. Murkovic
フォーマット:	論文
言語:	英語
出版事項:	Czech Academy of Agricultural Sciences 2004-12-01
主題:	acrylamide coffee roasting lc-uv
オンライン･アクセス:	https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0044_factors-affecting-the-formation-of-acrylamide-in-coffee.php

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