Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.

Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.

Item
http://www.wikidata.org/entity/Q38493815
Formation of DNA adducts in wild-type and transgenic mice expressing human sulfotransferases 1A1 and 1A2 after oral exposure to furfuryl alcohol.Coffee melanoidins: structures, mechanisms of formation and potential health impacts.Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.Chemical investigations of volatile kairomones produced by Hyphantria cunea (Drury), a host of the parasitoid Chouioia cunea Yang.The Food and Beverage Occurrence of Furfuryl Alcohol and Myrcene-Two Emerging Potential Human Carcinogens?The effect of knockout of sulfotransferases 1a1 and 1d1 and of transgenic human sulfotransferases 1A1/1A2 on the formation of DNA adducts from furfuryl alcohol in mouse models.Catechol--an oviposition stimulant for cigarette beetle in roasted coffee beans.Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.Acidity and Antioxidant Activity of Cold Brew Coffee
P2860

Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.

Item
http://www.wikidata.org/entity/Q38493815
description
2009 nî lūn-bûn
@nan
2009年の論文
@ja
2009年論文
@yue
2009年論文
@zh-hant
2009年論文
@zh-hk
2009年論文
@zh-mo
2009年論文
@zh-tw
2009年论文
@wuu
2009年论文
@zh
2009年论文
@zh-cn
name
Role of roasting conditions in ...... cals formed from coffee beans.
@en
type
label
Role of roasting conditions in ...... cals formed from coffee beans.
@en
prefLabel
Role of roasting conditions in ...... cals formed from coffee beans.
@en
P1433
P1476
P2093
P304
P31
P356
P407
P433
P478
P577
P698
P356
P1433
P1476
Role of roasting conditions in ...... cals formed from coffee beans.
@en
P2093
P304
P31
P356
P407
P433
P478
P577
P698