Identification and quantification of bioactive compounds in coffee brews by HPLC-DAD-MSn

Journal of Food Composition and Analysis

Volumn 32, Issue 2, 2013, Pages 105-115

  Rodrigues, Naira Poerner ^a   Bragagnolo, Neura ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

5 Caffeoylquinic acid; Arabica; Browned compounds; Coffee brew; Food analysis; Food composition; Instant coffee; Mass spectrometry; Methylxanthines; Niacin; Phenolic compounds; Robusta

Indexed keywords

EID: 84888067191     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2013.09.002     Document Type: Article

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