S�uren des Kaffees XI. Anteil einzelner S�uren an der titrierbaren Gesamts�ure-Reference-Cited by-同舟云学术

S�uren des Kaffees XI. Anteil einzelner S�uren an der titrierbaren Gesamts�ure

Published:1985-07 Issue:1 Volume:181 Page:20-23
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

Engelhardt Ulrich H.,Maier Hans Gerhard

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01124801.pdf

Reference13 articles.

1. Kampmann B (1981) Über Chinasäure in Kaffee. Dissertation TU Braunschweig

2. Grimsehl A (1982) Über Chlorogensäuren im Kaffee. Dissertation TU Braunschweig

3. Sturm R (1983) Untersuchung phenolischer Kaffee-Inhaltsstoffe im Hinblick auf die Wasserdampfbehandlung von Rohkaffee. Dissertation Universität Hamburg

4. Scholze A (1983) Quantitative Bestimmung von Säuren im Kaffee durch Kapillar-Isotachophorese. Dissertation TU Braunschweig

5. Nakabayashi T (1978) Nippon Shokuhin Kogyo Gakkaishi 25 (3):142?146

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