摘要 : In this study, the 4-methylimidazole (4-MI) and alpha-dicarbonyl compounds (alpha-DC), including glyoxal, methylglyoxal (MGO), and diacetyl (DA), formed in coffee made using various roasting and brewing methods was analyzed. In 72... 展开
作者 | Hyong~ Sungmin Chu~ Mingi Park~ Hyunbeen Park~ Jooyeon Lee~ Kwang-Geun |
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作者单位 | |
期刊名称 | 《LWT-Food Science & Technology》 |
总页数 | 6 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Coffee Roasting Potential hazards Espresso Cold brew |
馆藏号 | N2008EPST0005747 |