Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages.
about
Physiological relevance of dietary melanoidins.Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.Estimation of dietary intake of melanoidins from coffee and bread.Characterization of headspace aroma compounds of freshly brewed arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee.Moderate coffee consumption increases plasma glutathione but not homocysteine in healthy subjects.Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction.
P2860
Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages.
description
2002 nî lūn-bûn
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2002年の論文
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2002年学术文章
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2002年学术文章
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2002年学术文章
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2002年学术文章
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2002年学术文章
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2002年學術文章
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2002年學術文章
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name
Chemical interactions between ...... a staling of coffee beverages.
@en
Chemical interactions between ...... a staling of coffee beverages.
@nl
type
label
Chemical interactions between ...... a staling of coffee beverages.
@en
Chemical interactions between ...... a staling of coffee beverages.
@nl
prefLabel
Chemical interactions between ...... a staling of coffee beverages.
@en
Chemical interactions between ...... a staling of coffee beverages.
@nl
P356
P1476
Chemical interactions between ...... a staling of coffee beverages.
@en
P2093
Peter Schieberle
Thomas Hofmann
P304
P356
10.1021/JF010823N
P407
P577
2002-01-01T00:00:00Z