Characterization by LC-MSn of Four New Classes of Chlorogenic Acids in Green Coffee Beans: Dimethoxycinnamoylquinic Acids, Diferuloylquinic Acids, Caffeoyl-dimethoxycinnamoylquinic Acids, and Feruloyl-dimethoxycinnamoylquinic Acids-Reference-Cited by-同舟云学术

Characterization by LC-MSn of Four New Classes of Chlorogenic Acids in Green Coffee Beans: Dimethoxycinnamoylquinic Acids, Diferuloylquinic Acids, Caffeoyl-dimethoxycinnamoylquinic Acids, and Feruloyl-dimethoxycinnamoylquinic Acids

Published:2006-03-01 Issue:6 Volume:54 Page:1957-1969
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Clifford Michael N.¹,Knight Susan¹,Surucu Birgul¹,Kuhnert Nikolai¹

Affiliation:

1. School of Biomedical and Molecular Sciences, University of Surrey, Guildford, Surrey GU2 7XH, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0601665

Reference19 articles.

1. Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden

2. Eliel, E. L.; Ramirez, M. B. (−)-Quinic acid: configurational (stereochemical) descriptors.Tetrahedron: Asymm.1997,8, 3551−3554.

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