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Analysis of furan and monosaccharides in various coffee beans
The furan levels in commercial coffee product samples (17 instant coffees, 12 mixed coffee, 8 canned coffee) were 49–2155, 10–201 and 15–209 ng/g, respectively. Since thermal degradation/rearrangement of carbohydrates is the main source of furan, the concentrations of furan and monosaccharides (mann...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7884552/ https://ncbi.nlm.nih.gov/pubmed/33678869 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04600-5 |
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