APPLICATION OF HIGH-PRESSURE LIQUID-CHROMATOGRAPHY TO STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANS

被引：36

作者：

TIMBIE, DJ ^{[1
]}

SECHRIST, L ^{[1
]}

KEENEY, PG ^{[1
]}

机构：

[1] PENN STATE UNIV,DEPT FOOD SCI,BORLAND LAB,UNIVERSITY PK,PA 16802

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02354.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：560 / &

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[5] DETERMINATION OF THEOBROMINE IN COCOA RESIDUES [J].

GERRITSMA, KW ;

KOERS, J .

[6]

HARDY F, 1953, REP CACAO RES TRINID, V51, P89

[7] DETERMINATION OF THEOBROMINE IN COCOA PRODUCTS [J].

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[8]

JALAL MAF, 1975, NEW PHYTOL, V76, P277

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KNAPP A, 1924, J SOC CHEM IND LOND, V43, P1247

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MADISON BL, 1976, J ASSOC OFF ANA CHEM, V59, P1258