Quantitative lipidomics reveals the effects of roasting degree on arabica coffee beans lipid profiles

作者：Xiaoyuan Wang, Xiaoyuan Wang, Chenxi Quan, Xiaoqiong Liu, Xiaoqiong Liu, Yanbing Wang, Xuehui Bai, Xiaogang Liu, Xiaogang Liu, Xiaogang Liu · 发表于：Food Control · 年份：2024 · DOI：10.1016/j.foodcont.2024.111015 · 被引用次数：17 · 研究领域：Coffee research and impacts、Tea Polyphenols and Effects、Food Chemistry and Fat Analysis