Chemical Composition and Sensory Profiling of Coffees Treated with Asparaginase to Decrease Acrylamide Formation During Roasting

AuthID
 P-010-AH7
8
Author(s)
CarolinaVieira-Porto, A
·
Rosa, EC
·
DePaula, J
·
Cruz, AG
·
Freitas-Silva, O
·
Fernandes, JO
·
Farah, A
Document Type
Article
Year published
2024
Published
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 186, Pages: 114333 (20)
Indexing
Wos®
Scopus®
Crossref®2
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 38729693
SCOPUS: 2-s2.0-85190949452
Wos: WOS:001221056700001
Source Identifiers
ISSN: 0963-9969
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service