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Coffee Cell Suspension Cultures Caffeine and Chlorogenic Acid Content

  • Published:1975-07 Issue:3 Volume:8 Page:164-165
  • ISSN:0315-5463
  • Container-title:Canadian Institute of Food Science and Technology Journal
  • language:en
  • Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Buckland Elizabeth,Townsley P.M.

Publisher

Elsevier BV

Subject

General Computer Science

Reference7 articles.

1. Importance of non-volatile compounds to the flavour of coffee;Feldman;J. Agric. Fd. Chem.,1967

2. Paper chromatographic detection of major organic acids in fruit juices;Fitelson;J. A.O.A.C.,1969

3. Culture methods and detection of glucanases in suspension cultures of wheat and barley;Gamborg;Can. J. Biochem.,1968

4. Chlorogenic acid content in raw coffee, roast coffee, and coffee extract powders;Lehman;Deut. Lebenson. Reindsch.,1967

5. Physiological important constituents of coffee;Lehman;Ernachr. — Umsch.,1971

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