Model reactions on roast aroma formation. 1. Reaction of serine and threonine with sucrose under the conditions on coffee roasting and identification of new coffee aroma compounds

✍ Scribed by Baltes, Werner; Bochmann, Gloria

• Book ID: 125533817
• Publisher: American Chemical Society
• Year: 1987
• Tongue: English
• Weight: 818 KB
• Volume: 35
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf00075a015