Código QR (código de barras bidimensional)

Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels

Chlorogenic acid and caffeine are among the important components in coffee beans, determining the taste and aroma. In addition, phenols and antioxidants content possess vital health values. The main aim of this study is to determine the levels of caffeine and chlorogenic acid in several coffee sampl...

Fuld beskrivelse

Na minha lista:
Principais autores: Shady Awwad, Reem Issa, Lilian Alnsour, Dima Albals, Idrees Al-Momani
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-12-01
Serier:Molecules
Fag:
coffee
caffeine
chlorogenic acid
high-performance liquid chromatography (HPLC)
quantification
extraction
Online adgang:https://www.mdpi.com/1420-3049/26/24/7502
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker