An HPLC method has been developed which allowed the determination of mono-and dicaffeoylquinic acids (CQA and di-CQA), corresponding lactones (CQL) and feruloylquinic acids (FQA) in roasted coffee within one chromatographic run. The elution order was verified by isolation of the individual compounds
Chlorogenic acids—Their complex nature and routine determination in coffee beans
✍ Scribed by Michael N. Clifford
- Book ID
- 103708832
- Publisher
- Elsevier Science
- Year
- 1979
- Tongue
- English
- Weight
- 532 KB
- Volume
- 4
- Category
- Article
- ISSN
- 0308-8146
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