Anese, Monica <br/><br/>
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.  [electronic resource] 

 -  Food chemistry  Feb 2014 
 - 168-72 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2013.08.047  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrylamide--analysis<br/>Coffea--chemistry<br/>Hot Temperature<br/>Seeds--chemistry<br/>Vacuum