Polish Journal of Chemical Technology > 2021 > Vol. 23, nr 4 > 35--40
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journal ISSN : | 1509-8117 |
journal e-ISSN : | 1899-4741 |
DOI | 10.2478/pjct-2021-0035 |
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Bibliography
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1. Burdock, G.A. (2010). Fenaroli’s handbook of flavor ingredients (6th ed.). Boca Raton, USA: CRC Press.
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2. Sun, Z., Hayat, K., Yu, J., Karangwa, E., Duhoranimana, E., Zhang, X. & Xia, S. (2018). Quantification of free 2-furfurylthiol in coffee brew using a prefabricated coffee model. Food Anal. Method. 11, 654–662. DOI: 10.1007/s12161-017-1034-8.
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3. Sun, Z., Yang, N., Liu, C., Linforth, R.S.T., Zhang, X., & Fisk, I.D. (2019). Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol. Food Chem. 295, 449–455. DOI: 10.1016/j.foodchem.2019.05.175.