𝔖 Bobbio Scriptorium
✦   LIBER   ✦

FREE RADICALS IN ROASTED COFFEE

✍ Scribed by JOHN P. O'MEARA; F. K. TRUBY; THOMAS M. SHAW


Book ID
108795264
Publisher
Institute of Food Technologists
Year
1957
Tongue
English
Weight
300 KB
Volume
22
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


Free radical reactions involving coffee
✍ Bernard A. Goodman; Sheila M. Glidewell; Nigel Deighton; Ann E. Morrice πŸ“‚ Article πŸ“… 1994 πŸ› Elsevier Science 🌐 English βš– 413 KB
Determination of Chlorogenic Acids with
✍ Schrader, Kirsten; Kiehne, Andrea; Engelhardt, Ulrich H; Gerhard Maier, Hans πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 530 KB

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