Interactions between coffee melanoidins and flavour compounds: impact of freeze-drying (method and time) and roasting degree of coffee on melanoidins retention capacity

Author： Andriot I.   Le Quere J.-L.   Guichard E.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.85, Iss.2, 2004-04, pp. : 289-294

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