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：
FOOD CHEMISTRY | 1984年 / 15卷 / 03期
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
收藏
页码：219 / 227
页数：9
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