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

Michael Murkovic, Maria-Anna Bornik

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)390-394
JournalMolecular Nutrition and Food Research
Volume51
Publication statusPublished - 2007

Treatment code (Nähere Zuordnung)

  • Basic - Fundamental (Grundlagenforschung)

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