Does roasted coffee contain chlorogenic acid lactones or/and cinnamoylshikimate esters?

Food Research International

Volumn 61, Issue , 2014, Pages 214-227

  Jaiswal, Rakesh ^a   Matei, Marius Febi ^a   Subedi, Prabal ^a   Kuhnert, Nikolai ^a  

^a JACOBS UNIVERSITY BREMEN   (Germany)

Author keywords

Caffeoyl quinides; Caffeoylshikimates; Chlorogenic acid lactones; Cinnamoylshikimate esters; Coffee; Diacyl chlorogenic acids; Polyphenols

Indexed keywords

COFFEE; ESTERIFICATION;

CAFFEOYLSHIKIMATES; CHLOROGENIC ACIDS; HEALTH EFFECTS; LC-MS N; POLYPHENOLS; RETENTION TIME; ROASTED COFFEE; ROBUSTA COFFEE;

ESTERS;

COFFEA CANEPHORA;

EID: 84901988062     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.09.040     Document Type: Article

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