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Effect of Roasting on Properties of the Zinc-Chelating Substance in Coffee Brews

✍ Scribed by Wen, Xu; Enokizo, Akiko; Hattori, Harumi; Kobayashi, Satiko; Murata, Masatsune; Homma, Seiichi

Book ID
126837203
Publisher
American Chemical Society
Year
2005
Tongue
English
Weight
77 KB
Volume
53
Category
Article
ISSN
0021-8561

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## Abstract The content of acrylamide in coffee reaches a peak early in the roasting process, reflecting occurrence of both formation and destruction of acrylamide during roasting. Levels of acrylamide in the fully roasted product are a small fraction of the peak reached earlier. Glucose and moistu