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

✍ Scribed by Müller, Christoph; Lang, Roman; Hofmann, Thomas

• Book ID: 126005352
• Publisher: American Chemical Society
• Year: 2006
• Tongue: English
• Weight: 68 KB
• Volume: 54
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf062727y