Assay of Kahweol and Cafestol in Coffee
Author:
Publisher
Elsevier
Reference40 articles.
1. Identification of the diterpene esters in arabica and canephora coffees;Pettitt;J Agric Food Chem,1987
2. 16-O-methylcafestol a quality indicator for coffee;Speer,1991
3. Discrimination between Coffea arabica and Coffea canephora variant robusta beans using infrared spectroscopy;Kemsley;Food Chem,1995
4. Levels of cafestol, kahweol, and related diterpenoids in wild species of the coffee plant Coffea;De Roos;J Agric Food Chem,1997
5. Authentication of Italian Espresso coffee blends through the GC peak ratio between kahweol and 16-O-methylcafestol;Pacetti;Food Chem,2012
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Species and geographical origin authenticity of green coffee beans using UV–VIS spectroscopy and PLS–DA prediction model;Food Chemistry Advances;2023-10
2. Bioactive diterpenes (cafestol and kahweol) in Turkish coffees: Impact of roasting;International Food Research Journal;2022-04-01
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