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
Topics & Concepts
RoastingChemistryAntioxidantABTSAcrylamideDPPHFood scienceTrigonellineBiochemistryOrganic chemistryPolymerPhysical chemistryCopolymerCoffee research and impactsPotato Plant Research