Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method : Investigation of colour changes and acrylamide formation in coffee during roasting
- Author
- SENYUVA, Hamide Z1 ; GÖKMEN, Vural2
[1] Ankara Test and Analysis Laboratory, Scientific and Technical Research Council of Turkey, Ankara 06330, Turkey
[2] Food Engineering Department, Hacettepe University, Ankara, Turkey - Source
Food additives and contaminants. 2005, Vol 22, Num 3, pp 214-220, 7 p ; ref : 21 ref
- CODEN
- FACOEB
- ISSN
- 0265-203X
- Scientific domain
- Food science technology
- Publisher
- Taylor & Francis, London
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Acrylamide coffee colour roasting
- Keyword (fr)
- Café Chromatographie phase liquide Méthode étude Spectrométrie masse
- Keyword (en)
- Coffee Liquid chromatography Investigation method Mass spectrometry
- Keyword (es)
- Café Cromatografía fase líquida Método estudio Espectrometría masa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B12 Coffee, tea and other stimulative beverage industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16768296
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1080/02652030500109834 
https://dx.doi.org/10.1080/02652030500109834
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