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Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees
The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5 °C and 20 °C for 12 h. using steeping and dripping, and hot brews were prepared at 80 °C and 95 °C...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6949343/ https://ncbi.nlm.nih.gov/pubmed/31976136 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00644-2 |
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