In depth study of acrylamide formation in coffee during roasting: Role of sucrose decomposition and lipid oxidation

KOCADAĞLI T., Göncüoglu N., Hamzalioglu A., GÖKMEN V.

Food and Function, vol.3, no.9, pp.970-975, 2012 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 3 Issue: 9
  • Publication Date: 2012
  • Doi Number: 10.1039/c2fo30038a
  • Journal Name: Food and Function
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.970-975
  • Hacettepe University Affiliated: Yes