@misc{indiciae728bd89a85a2,
  title = {Quantitative precursor studies on di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis.},
  author = {Christoph Müller and Roman Lang and Thomas Hofmann},
  year = {2006},
  doi = {10.1021/jf062727y},
  url = {https://pubmed.ncbi.nlm.nih.gov/17177545/},
  note = {Source identifier: 17177545}
}