Analysis of the Maillard reaction product F3-A of roasted coffee beans by UPLC-MS/MSWANG

Dongxu; HU Qijie; WANG Fengli; WANG Xincai; LI Fen; CHEN Chujian

doi:10.13995/j.cnki.11-1802/ts.024801

Dongxu, HU Qijie, WANG Fengli, WANG Xincai, LI Fen, CHEN Chujian

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 228-232.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 228-232. DOI: 10.13995/j.cnki.11-1802/ts.024801

Analysis of the Maillard reaction product F3-A of roasted coffee beans by UPLC-MS/MSWANG

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(23): 228-232 https://doi.org/10.13995/j.cnki.11-1802/ts.024801

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Received	Revised	Published
2020-06-19	2020-07-06	2020-12-15
Issue Date
2020-12-30

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