Two-Dimensional 1H–13C Nuclear Magnetic Resonance (NMR)-Based Comprehensive Analysis of Roasted Coffee Bean Extract-Reference-Cited by-同舟云学术

Two-Dimensional 1H–13C Nuclear Magnetic Resonance (NMR)-Based Comprehensive Analysis of Roasted Coffee Bean Extract

Published:2011-08-08 Issue:17 Volume:59 Page:9065-9073
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wei Feifei¹,Furihata Kazuo¹,Hu Fangyu¹,Miyakawa Takuya¹,Tanokura Masaru¹

Affiliation:

1. Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201716w

Reference37 articles.

1. Interactions between Volatile and Nonvolatile Coffee Components. 1. Screening of Nonvolatile Components

2. Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy

3. Proton high-field NMR study of tomato juice

4. Nondestructive Observation of Bovine Milk by NMR Spectroscopy: Analysis of Existing States of Compounds and Detection of New Compounds

5. Complex mixture analysis of organic compounds in green coffee bean extract by two-dimensional NMR spectroscopy

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