3,4-Dimethoxycinnamic acid levels as a tool for differentiation of Coffea canephora var. robusta and Coffea arabica

Food Chemistry

Volumn 61, Issue 4, 1998, Pages 511-514

  Andrade, P B ^b   Leitao R ^b   Seabra, R M ^b   Oliveira, M B ^a   Ferreira, M A ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

CAFFEIC ACID; COUMARIC ACID; FERULIC ACID;

ARTICLE; CHEMICAL ANALYSIS; COFFEE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

COFFEA ARABICA; COFFEA CANEPHORA;

EID: 0032054271     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00067-8     Document Type: Article

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