Analysis of α-dicarbonyl compounds and 4-methylimidazole in coffee made with various roasting and brewing conditions
Sungmin Hyong, Mingi Chu, Hyunbeen Park, Jooyeon Park, Kwang‐Geun Lee
Topics & Concepts
RoastingGlyoxalBrewingCoffea arabicaMethylglyoxalChemistryFood scienceHorticultureArabica coffeeNuclear chemistryBiologyFermentationBiochemistryOrganic chemistryEnzymePhysical chemistryCoffee research and impactsAdvanced Glycation End Products researchTea Polyphenols and Effects