A novel UHPLC method for determining the degree of coffee roasting by analysis of furans
Lukas Macheiner, Anatol Schmidt, Franz Karpf, Helmut K. Mayer
Topics & Concepts
RoastingFurfuralChemistryHydroxymethylFood scienceChromatographyNuclear chemistryOrganic chemistryCatalysisPhysical chemistryCoffee research and impactsFood Chemistry and Fat AnalysisCatalysis for Biomass Conversion