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

页码：219 / 227

页数：9

共 12 条

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[6]

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[8]

PICTET G, 1983, 10TH INT SCI C COFF, P219

[9] CHLOROGENIC ACID COMPOSITION OF INSTANT COFFEES [J].

TRUGO, LC ;

MACRAE, R .

ANALYST, 1984, 109 :263-266

[10] INFLUENCE OF INJECTION SOLVENT ON THE REVERSED-PHASE CHROMATOGRAPHY OF TRIGLYCERIDES [J].

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MACRAE, R .

JOURNAL OF CHROMATOGRAPHY, 1984, 285 (01) :178-181

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