Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products

Published 2016 View Full Article

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Title
Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products
Authors
Keywords
Green coffee, Chlorogenic acids, Volatile substances, Aroma, GC-MS
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 73, Issue -, Pages 197-204
Publisher
Elsevier BV
Online
2016-06-08
DOI
10.1016/j.lwt.2016.06.019

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