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
Isolation of chlorogenic acids from roasted coffee
β Scribed by By J. Corse; L. L. Layton; D. C. Patterson
- Publisher
- John Wiley and Sons
- Year
- 1970
- Tongue
- English
- Weight
- 500 KB
- Volume
- 21
- Category
- Article
- ISSN
- 0022-5142
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