Identification of Proline-Based Diketopiperazines in Roasted Coffee-Reference-Cited by-同舟云学术

Identification of Proline-Based Diketopiperazines in Roasted Coffee

Published:2000-07-11 Issue:8 Volume:48 Page:3528-3532
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ginz Michael¹,Engelhardt Ulrich H.¹

Affiliation:

1. Institut für Lebensmittelchemie, Technische Universität Braunschweig, Schleinitzstrasse 20, DE-38106 Braunschweig, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf991256v

Reference18 articles.

1. WATER SOLUBLE PROTEIN AND NONPROTEIN COMPONENTS OF BRAZILIAN GREEN COFFEE BEANS

2. Arnold, U. Nachweis von Aminosäureveränderungen und Bestimmung freier Aminosäuren in RohkaffeeBeiträge zur Charakterisierung von Rohkaffeepeptiden. Ph.D. Dissertation, Technical University of Dresden, 1995.

3. Belitz, H. D. Geschmacksaktive Substanzen in Kaffee. Proceedings of the 7th International scientific colloquium on coffee.Hamburg1975, Association Scientifique Internationale du Café, Bremen 1976; pp 243−252.

4. Chen, W.C. Untersuchungen über den Bittergeschmack von Röstkaffee. Zusammenhänge zwischen Struktur und Bittergeschmack bei einigen einfachen organischen Verbindungen. Ph.D. Dissertation, Technical University Munich, 1979.

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