Litcius/Paper detail

Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study

Maria Alessia Schouten, Silvia Tappi, Simone Angeloni, Manuela Cortese, Giovanni Caprioli, Sauro Vittori, Santina Romani

2020Food Chemistry76 citationsDOIOpen Access PDF

Topics & Concepts

RoastingChemistryAntioxidantABTSAcrylamideDPPHFood scienceTrigonellineBiochemistryOrganic chemistryPolymerPhysical chemistryCopolymerCoffee research and impactsPotato Plant Research