TRIGONELLINE CONTENT IN COFFEE BEANS AND THE THERMAL-CONVERSION OF TRIGONELLINE INTO NICOTINIC-ACID DURING THE ROASTING OF COFFEE BEANS

被引：28
|
作者：
TAGUCHI, H
SAKAGUCHI, M
SHIMABAYASHI, Y
机构：
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1985年 / 49卷 / 12期
关键词：
D O I：
10.1080/00021369.1985.10867295
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：3467 / 3471
页数：5
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