Processing effects on acrylamide content in roasted coffee production
Francesco Esposito, Evelina Fasano, Angela De Vivo, Salvatore Velotto, Fabrizio Sarghini, Teresa Cirillo
Topics & Concepts
AcrylamideFood scienceChemistryRoastingOrganic chemistryPhysical chemistryCopolymerPolymerPotato Plant ResearchCoffee research and impacts