Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy

Author:

Monakhova Yulia B.,Ruge Winfried,Kuballa Thomas,Ilse Maren,Winkelmann Ole,Diehl Bernd,Thomas Freddy,Lachenmeier Dirk W.

Funder

Russian Ministry of Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Quali- and quantitative analysis of commercial coffee by NMR;Aley Tavares;Quimica Nova,2006

2. Coffee’s country of origin determined by NMR: The Colombian case;Arana;Food Chemistry,2015

3. Food chemistry;Belitz,2009

4. High-resolution H-1 NMR investigation of coffee;Bosco;Journal of the Science of Food and Agriculture,1999

5. Discrimination of Arabica and Robusta in instant coffee by Fourier Transform infrared spectroscopy and chemometrics;Briandet;Journal of Agricultural and Food Chemistry,1996

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