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The level variation of Nε-(carboxymethyl)lysine is correlated with chlorogenic acids in Arabica L. Coffee beans under different process conditions

Xingyong Liu, Xinglian Chen, Tao Lin, Benlin Yin, Qiwan Li, Luxiang Wang, Jinliang Shao, Juan Yang

2020Food Chemistry13 citationsDOI

Topics & Concepts

RoastingChlorogenic acidLysineChemistryFood scienceCritical quality attributesGlycationGreen coffeeBiochemistryAmino acidParticle sizePhysical chemistryReceptorAdvanced Glycation End Products researchCoffee research and impactsDiet, Metabolism, and Disease
The level variation of Nε-(carboxymethyl)lysine is correlated with chlorogenic acids in Arabica L. Coffee beans under different process conditions | Litcius