Login
- Title:
Quantitative Precursor Studies on Di- and Trihydroxybenzene Formation during Coffee Roasting Using “In Bean” Model Experiments and Stable Isotope Dilution Analysis
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Müller, Christoph; Lang, Roman; Hofmann, Thomas
- Journal title:
- Journal of Agricultural and Food Chemistry
- Year:
- 2006
- Journal volume:
- 54
- Journal issue:
- 26
- Pages contribution:
- 10086--10091
- Fulltext / DOI:
- doi:10.1021/jf062727y
- Print-ISSN:
- 0021-8561
BibTeX