Formation of 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid during roasting of coffee.

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	390-394
Journal	Molecular Nutrition and Food Research
Volume	51
Publication status	Published - 2007

Treatment code (Nähere Zuordnung)

@article{d8acec859b2249b59e808f2dc35abcbc,

title = "Formation of 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid during roasting of coffee.",

author = "Michael Murkovic and Maria-Anna Bornik",

year = "2007",

language = "English",

volume = "51",

pages = "390--394",

journal = "Molecular Nutrition and Food Research",

issn = "1613-4133",

publisher = "Wiley-VCH ",

}