Contribution of mozambioside roasting products to coffee´s bitter taste

This project was conceived and realized at the Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner Str. 34, 85354 Freising, Germany. Please refer to the paper "Contribution of mozambioside roasting products to coffee´s bitter taste, published in: Food Chemistry (https://doi.org/10.1016/j.foodchem.2024.142547) All protocols are described (methods section) and all results are discussed.本项目由德国慕尼黑工业大学莱布尼茨食品系统生物学研究所（Leibniz Institute for Food Systems Biology at the Technical University of Munich）构想并完成，该研究所坐落于德国弗赖辛市利瑟-迈特纳大街34号，邮编85354。 请参阅论文《莫兹比苷烘焙产物对咖啡苦味的贡献》（Contribution of mozambioside roasting products to coffee's bitter taste），该论文发表于《食品化学（Food Chemistry）》期刊，DOI链接为：https://doi.org/10.1016/j.foodchem.2024.142547。 所有实验方案均已在方法章节中详细阐述，所有研究结果均已展开讨论。