Effects of naturally occurring phenolic compounds in coffee on the formation of maillard aromas

Research output: Contribution to conference › Paper › peer-review

Original language	English (US)
Pages	98-110
Number of pages	13
State	Published - 2013
Event	2012 13th International Flavor Conference: 5th George Charalambous Memorial Symposium - Porto Heli, Greece Duration: May 28 2012 → Jun 1 2012

Other	2012 13th International Flavor Conference: 5th George Charalambous Memorial Symposium
Country/Territory	Greece
City	Porto Heli
Period	5/28/12 → 6/1/12

All Science Journal Classification (ASJC) codes

@conference{a8e763c75e9d447bb6ef41ca7303d528,

title = "Effects of naturally occurring phenolic compounds in coffee on the formation of maillard aromas",

author = "Yongmin Wang and Ho, {Chi Tang}",

year = "2013",

language = "English (US)",

pages = "98--110",

note = "2012 13th International Flavor Conference: 5th George Charalambous Memorial Symposium ; Conference date: 28-05-2012 Through 01-06-2012",

}

TY - CONF

T1 - Effects of naturally occurring phenolic compounds in coffee on the formation of maillard aromas

AU - Wang, Yongmin

AU - Ho, Chi Tang

PY - 2013

Y1 - 2013

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UR - http://www.scopus.com/inward/citedby.url?scp=84900296663&partnerID=8YFLogxK

M3 - Paper

AN - SCOPUS:84900296663

SP - 98

EP - 110

T2 - 2012 13th International Flavor Conference: 5th George Charalambous Memorial Symposium

Y2 - 28 May 2012 through 1 June 2012

ER -