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
Tipo de Documento
Article
Year published
2024
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 186, Páginas: 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
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