Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting

Author： Şenyuva Hamide Z.  

Publisher： Taylor & Francis Ltd

ISSN： 1464-5122

Source： Food Additives and Contaminants, Vol.22, Iss.3, 2005-03, pp. : 214-220

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