Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | Food Research International |
Volume | 108 |
Pages (from-to) | 286-294 |
Number of pages | 9 |
ISSN | 0963-9969 |
DOIs | |
Publication status | Published - Jun 2018 |
- Melanoidins, Coffee, Bread crust, Hydroxycinnamic acids, Hydroxybenzoic acids, Principal component analysis
Research areas
ID: 197955656