Occurrence of acrylamide and 4-methylimidazole in roasted and ground coffee and the effect of L-asparaginase treatment of green coffee on their levels
{{output}}
Acrylamide and 4-methylimidazole (4-MEI) are heat-induced contaminants formed during coffee roasting, raising concerns due to their potential toxicological effects. Considering the limited information about the occurrence of these contaminants in Brazilian cof... ...
