Trigonelline and sucrose diversity in wild Coffea species-Reference-Cited by-同舟云学术

Trigonelline and sucrose diversity in wild Coffea species

Published:2004-11 Issue:1 Volume:88 Page:39-43
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Campa C,Ballester J.F,Doulbeau S,Dussert S,Hamon S,Noirot M

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

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3. HPLC/diode-array to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee;Casal;Food Chemistry,2000

4. Desiccation tolerance in relation to soluble sugar contents in seeds of ten coffee (Coffea L.) species;Chabrillange;Seed Science Research,2000

5. Composition of green coffee fractions and their contribution to the volatile profile formed during roasting;De Maria;Food Chemistry,1994

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