Determination of trigonelline in green and roasted coffee from single column ionic chromatography
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry
Link
http://link.springer.com/content/pdf/10.1007/s002160050169.pdf
Reference12 articles.
1. Macrae R (1985) Nitrogenous components. In: Clarke RJ, Macrae R (eds) Coffee, vol 1. Chemistry. Elsevier, London New York, pp 127–132
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3. Stennert A, Maier HG (1993) Z Lebensm Unters Forsch 196: 430
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5. De Maria CAB, Trugo LC, Moreira RFA (1995) Food Chem 52: 447
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