{"title":"咖啡中的食源性毒物:阿拉比卡和罗布斯塔咖啡中不同烘焙方式和不同烘焙程度的丙烯酰胺和呋喃衍生物含量","authors":"U. Engelhardt, Ina Bahar, Ulf Delker","doi":"10.48130/bpr-2023-0008","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"47 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Food borne toxicants in coffee: Acrylamide and Furan derivatives content in Arabica and Robusta coffees with different roasting profiles and varying degree of roast\",\"authors\":\"U. Engelhardt, Ina Bahar, Ulf Delker\",\"doi\":\"10.48130/bpr-2023-0008\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":223765,\"journal\":{\"name\":\"Beverage Plant Research\",\"volume\":\"47 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Beverage Plant Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.48130/bpr-2023-0008\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Beverage Plant Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.48130/bpr-2023-0008","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Food borne toxicants in coffee: Acrylamide and Furan derivatives content in Arabica and Robusta coffees with different roasting profiles and varying degree of roast