A STUDY OF THE EFFECT OF ROASTING ON THE CHLOROGENIC ACID COMPOSITION OF COFFEE USING HPLC

被引：152

作者：

TRUGO, LC ^{[1
]}

MACRAE, R ^{[1
]}

机构：

[1] UNIV READING,DEPT FOOD SCI,READING RG1 5AQ,BERKS,ENGLAND

来源：

关键词：

D O I：

10.1016/0308-8146(84)90006-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：219 / 227

页数：9

共 12 条

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[6] PEARSON D, 1976, CHEM ANAL FOODS, P438
[7] SUBSTANCES POLYPHENOLIQUES DES PLANTES .2. SEPARATION DES ACIDES PHENOLIQUES DU CAFE VERT ET DU CAFE ROTI
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[8] PICTET G, 1983, 10TH INT SCI C COFF, P219
[9] CHLOROGENIC ACID COMPOSITION OF INSTANT COFFEES
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[J]. ANALYST, 1984, 109 : 263 - 266
[10] INFLUENCE OF INJECTION SOLVENT ON THE REVERSED-PHASE CHROMATOGRAPHY OF TRIGLYCERIDES
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[J]. JOURNAL OF CHROMATOGRAPHY, 1984, 285 (01): : 178 - 181