FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (9): 7-14.doi: 10.7506/spkx1002-6630-20200521-259
• Basic Research • Previous Articles Next Articles
LIU Xingyong, CHEN Xinglian, DU Lijuan, LIN Tao, YIN Benlin, YANG Dongshun, SHAO Jinliang, WANG Luxiang
Online:
2021-05-15
Published:
2021-06-02
CLC Number:
LIU Xingyong, CHEN Xinglian, DU Lijuan, LIN Tao, YIN Benlin, YANG Dongshun, SHAO Jinliang, WANG Luxiang. The Interaction of Various Factors Leads to Rapid Degradation of Chlorogenic Acid in Roasted Coffee Beans during Processing[J]. FOOD SCIENCE, 2021, 42(9): 7-14.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200521-259
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