Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency.
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| Title: | Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency. |
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| Authors: | Linne BM; Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA. peterson.892@osu.edu., Tello E; Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA. peterson.892@osu.edu., Simons CT; Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA. peterson.892@osu.edu., Peterson DG; Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA. peterson.892@osu.edu. |
| Source: | Food & function [Food Funct] 2025 Mar 31; Vol. 16 (7), pp. 2870-2880. Date of Electronic Publication: 2025 Mar 31. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Royal Society of Chemistry Country of Publication: England NLM ID: 101549033 Publication Model: Electronic Cited Medium: Internet ISSN: 2042-650X (Electronic) Linking ISSN: 20426496 NLM ISO Abbreviation: Food Funct Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 2042-650X |
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| DOI: | 10.1039/d4fo04934a |
