View in EDS

Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee.

Saved in:
Bibliographic Details
Title: Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee.
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
FullText Text:
  Availability: 0
Header DbId: mdl
DbLabel: MEDLINE Ultimate
An: 35763924
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AU" term="%22Lin+H%22">Lin H</searchLink>; Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.<br /><searchLink fieldCode="AU" term="%22Tello+E%22">Tello E</searchLink>; Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.<br /><searchLink fieldCode="AU" term="%22Simons+CT%22">Simons CT</searchLink>; Department of Food Science and Technology, 320 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.<br /><searchLink fieldCode="AU" term="%22Peterson+DG%22">Peterson DG</searchLink>; 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.
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2022 Nov 30; Vol. 395, pp. 133555. <i>Date of Electronic Publication: </i>2022 Jun 22.
– Name: TypePub
  Label: Publication Type
  Group: TypPub
  Data: Journal Article
– Name: TitleSource
  Label: Journal Info
  Group: Src
  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=35763924
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodchem.2022.133555
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        StartPage: 133555
    Titles:
      – TitleFull: Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Lin H
      – PersonEntity:
          Name:
            NameFull: Tello E
      – PersonEntity:
          Name:
            NameFull: Simons CT
      – PersonEntity:
          Name:
            NameFull: Peterson DG
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 30
              M: 11
              Text: 2022 Nov 30
              Type: published
              Y: 2022
          Identifiers:
            – Type: issn-electronic
              Value: 1873-7072
          Numbering:
            – Type: volume
              Value: 395
          Titles:
            – TitleFull: Food chemistry
              Type: main
ResultId 1