Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans

标题
Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans
作者
关键词
Chlorogenic acids, Green coffee beans, 16-, O, -methylcafestol, Isomer ratios, Trihydroxylated chlorogenic acids, NMR, LC-MS, LDA
出版物
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages 108544
出版商
Elsevier BV
发表日期
2019-09-02
DOI
10.1016/j.foodres.2019.108544

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