Formation of aliphatic acids by carbohydrate degradation during roasting of coffee

• 3 November 2000
• journal article
• research article
• Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
• Vol. 211  (6) , 404-410
• https://doi.org/10.1007/s002170000215

Abstract

Keywords

• KEY WORDS ROASTED COFFEE
• CARBOHYDRATES
• ALIPHATIC ACIDS
• ISOTOPIC LABELLING EXPERIMENTS
• THERMAL DEGRADATION