Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment

Research output: Contribution to journalJournal articleResearchpeer-review

Ecem Evrim Celik, Jose Manuel Amigo Rubio, Mogens Larsen Andersen, Vural Gokmen

Original languageEnglish
JournalFood Research International
Pages (from-to)286-294
Number of pages9
Publication statusPublished - 2018

    Research areas

  • Melanoidins, Coffee, Bread crust, Hydroxycinnamic acids, Hydroxybenzoic acids, Principal component analysis

ID: 197955656