The analysis of coffee phenols and phenolic acids

ACS Symposium Series

Volumn 754, Issue , 2000, Pages 356-363

  Cohen, G B ^a  

^a Kraft Foods   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0039339344     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-2000-0754.ch036     Document Type: Article

References (10)

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3. Falck, R., Cellul. Chem., 1928, 9, 1.
4. Steinke, R. D., Paulson, M. C., J. Agric. Food Chem., 1964, 12, 381.
5. Langer, S. H., Pantages, P., Wender, I., Chem. Ind., 1958, 1664-1665.
6. th International Scientific Colloquium on Coffee (London); Association Scientifique Internationale du Cage: Paris, 1980, 107.
7. Mahler, S., Edward, P. A., Chisholm, M. G., J. Agric. Food Chem., 1988, 36, 946.
8. Lunte, S. M., J. Chromatogr., 1987, 384, 371.
9. Woodring, P. J., Edwards, P. A., Chisholm, M. G., J. Agric. Food Chem., 1990, 38, 729.
10. Oxidation-Reduction Potentials of Organic Systems, Clark, W. M., The Williams & Wilkins Company, New York, 1960, 373.