Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans

European Food Research and Technology

Volumn 228, Issue 6, 2009, Pages 913-922

  Budryn, Grazyna ^a   Nebesny, Ewa ^a   Podsȩdek, Anna ^a   Zyzelewicz, Dorota ^a   Materska, Małgorzata ^b   Jankowski, Stefan ^a   Janda, Bogdan ^c  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

^b UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^c STATE RESEARCH INSTITUTE   (Poland)

Author keywords

Caffeine; Chlorogenic acids; Coffee; Coffee processing; HPLC; Maillard reaction products

Indexed keywords

ACIDS; CHEMICAL REACTIONS; CONCENTRATION (PROCESS); HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NITROGEN COMPOUNDS;

CAFFEINE; CHLOROGENIC ACIDS; COFFEE; COFFEE PROCESSING; HPLC; MAILLARD REACTION PRODUCTS;

SOLVENT EXTRACTION;

COFFEA CANEPHORA;

EID: 62949198472     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-1004-x     Document Type: Article

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