Quantitative precursor studies on Di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis

Christoph Müller, Roman Lang, Thomas Hofmann

Publikation: Beitrag in FachzeitschriftArtikelBegutachtung

47 Zitate (Scopus)

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Keyphrases

Pharmacology, Toxicology and Pharmaceutical Science

Food Science