Quantitative Precursor Studies on Di- and Trihydroxybenzene Formation during Coffee Roasting Using “In Bean” Model Experiments and Stable Isotope Dilution Analysis

Titel:: Quantitative Precursor Studies on Di- and Trihydroxybenzene Formation during Coffee Roasting Using “In Bean” Model Experiments and Stable Isotope Dilution Analysis
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Müller, Christoph; Lang, Roman; Hofmann, Thomas
Zeitschriftentitel:: Journal of Agricultural and Food Chemistry
Jahr:: 2006
Band / Volume:: 54
Heft / Issue:: 26
Seitenangaben Beitrag:: 10086--10091
Volltext / DOI:: doi:10.1021/jf062727y
Print-ISSN:: 0021-8561
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