Isolation of green coffee chlorogenic acids using activated carbon

Journal of Food Composition and Analysis

Volumn 33, Issue 1, 2014, Pages 55-58

  Suárez Quiroz, Mirna Leonor ^a   Alonso Campos, Angelina ^a   Valerio Alfaro, Gerardo ^a   González Ríos, Oscar ^a   Villeneuve, Pierre ^b   Figueroa Espinoza, Maria Cruz ^b  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b UMR IATE   (France)

Author keywords

5 O Caffeoylquinic acid; Activated carbon; Chlorogenic acids; Environmentally friendly; Extraction; Food analysis; Food composition; Green coffee; Isolation

Indexed keywords

EID: 84892899507     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2013.10.005     Document Type: Article

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