Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam (SCOPUS)
JAja Puangngoen
July 6, 2023
Rattanarat, P., Chindapan, N., & Devahastin, S. (2021). Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam. Food Chemistry, 341(1), 128266. https://doi.org/10.1016/j.foodchem.2020.128266