Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits

出版年份 2017 全文链接

标题

作者

关键词

Antioxidant activity, Brown colour, Melanoidins, Soluble coffee, HMF, Acrylamide, Cookies

出版物

FOOD CHEMISTRY

Volume 231, Issue -, Pages 114-121

出版商

Elsevier BV

发表日期

2017-03-22

DOI

10.1016/j.foodchem.2017.03.105

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