Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam (SCOPUS)
Rattanarat P Chindapan N 038 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