THE INFLUENCE OF ROASTING PROCEDURE ON THE FORMATION OF MUTAGENIC COMPOUNDS IN COFFEE

被引：18

作者：

ALBERTINI, S ^{[1
]}

FRIEDERICH, U ^{[1
]}

SCHLATTER, C ^{[1
]}

WURGLER, FE ^{[1
]}

机构：

[1] UNIV ZURICH,CH-8603 SCHWERZENBACH,SWITZERLAND

来源：

FOOD AND CHEMICAL TOXICOLOGY | 1985年 / 23卷 / 06期

关键词：

D O I：

10.1016/0278-6915(85)90184-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：593 / 597

页数：5

共 11 条

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