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Quantitative Validation of the In-Bean Approach in Coffee Roasting.
J Agric Food Chem. 2020 Apr 29;68(17):4732-4742. doi: 10.1021/acs.jafc.9b05436. Epub 2019 Nov 6.
J Agric Food Chem. 2020.
PMID: 31692347
Generation of α-Diketones and 4-Hydroxy-2,5-dimethyl-3(2H)-furanone upon Coffee Roasting-Impact of Roast Degree on Reaction Pathways.
Poisson L, Schaerer A, Spreng S, Mestdagh F, Blank I, Davidek T.
Poisson L, et al. Among authors: schaerer a.
J Agric Food Chem. 2019 Dec 18;67(50):13829-13839. doi: 10.1021/acs.jafc.9b00770. Epub 2019 Apr 10.
J Agric Food Chem. 2019.
PMID: 30969764
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Discovery of Polyhydroxyalkyl Pyrazine Generation upon Coffee Roasting by In-Bean Labeling Experiments.
Spreng S, Schaerer A, Poisson L, Chaumonteuil M, Mestdagh F, Davidek T.
Spreng S, et al. Among authors: schaerer a.
J Agric Food Chem. 2021 Jun 16;69(23):6636-6649. doi: 10.1021/acs.jafc.1c01894. Epub 2021 Jun 7.
J Agric Food Chem. 2021.
PMID: 34097401
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