Use of a 5-caffeoylquinic Acid/Caffeine Ratio to Monitor the Coffee Roasting Process-Reference-Cited by-同舟云学术

Use of a 5-caffeoylquinic Acid/Caffeine Ratio to Monitor the Coffee Roasting Process

Published:1987-11 Issue:6 Volume:52 Page:1680-1683
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PURDON MICHAEL P.,McCAMEY DAVID A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb05905.x/fullpdf

Reference15 articles.

1. Chlorogenic acids—Their complex nature and routine determination in coffee beans

2. M. N. Clifford, and P. S. Staniforth, 1977 . A critical comparison of six spectrophotometric methods for measuring chlorogenic acids in green coffee beans. ASIC, 8e Colloque, Abidjan, p.109 .

3. High-performance reversed-phase liquid chromatography of naturally occurring phenolic compounds

4. Importance of nonvolatile compounds to the flavor of coffee

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