TY  - RPRT
TI  - Quantitative precursor studies on di- and trihydroxybenzene formation during coffee roasting using "in bean" model experiments and stable isotope dilution analysis.
AU  - Christoph Müller
AU  - Roman Lang
AU  - Thomas Hofmann
PY  - 2006
DO  - 10.1021/jf062727y
UR  - https://pubmed.ncbi.nlm.nih.gov/17177545/
ID  - 17177545
ER  -