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Role of Proteins in the Formation of Melanoidins during Cof..:
Böhm, Wendelin
;
Zinke, Lucas
;
Rehle, Anna-Katharina
.
Journal of Agricultural and Food Chemistry. 71 (2023) 47 - p. 18499-18509 , 2023
Link:
https://doi.org/10.1021/acs.jafc.3c05425
RT Journal T1 <Title>Role of Proteins in the Formation of Melanoidins during Coffee Roasting</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.3c05425&Exemplar=1&LAN=DE A1 Böhm, Wendelin A1 Zinke, Lucas A1 Rehle, Anna-Katharina A1 Henle, Thomas PB American Chemical Society (ACS) YR 2023 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 71 IS 47 SP 18499 OP 18509 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.3c05425 DO https://doi.org/10.1021/acs.jafc.3c05425 SF ELIB - SuUB Bremen
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