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

Yongmin Wang, Chi Tang Ho

Research output: Contribution to conferencePaperpeer-review

2 Scopus citations
Original languageEnglish (US)
Pages98-110
Number of pages13
StatePublished - 2013
Event2012 13th International Flavor Conference: 5th George Charalambous Memorial Symposium - Porto Heli, Greece
Duration: May 28 2012Jun 1 2012

Other

Other2012 13th International Flavor Conference: 5th George Charalambous Memorial Symposium
Country/TerritoryGreece
CityPorto Heli
Period5/28/126/1/12

All Science Journal Classification (ASJC) codes

  • Food Science

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