Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee.
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| Title: | Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee. |
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| Authors: | Lin H; Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States., Tello E; Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States., Simons CT; Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States., Peterson DG; Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States. Electronic address: peterson.892@osu.edu. |
| Source: | Food chemistry [Food Chem] 2022 Nov 30; Vol. 395, pp. 133555. Date of Electronic Publication: 2022 Jun 22. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2022.133555 |
