Bioactive β-carbolines norharman and harman in traditional and novel raw materials for chicory coffee

Food Chemistry

Volumn 175, Issue , 2015, Pages 280-283

  Wojtowicz, Elzbieta ^a   Zawirska Wojtasiak, Renata ^b   Przygoński, Krzysztof ^a   Mildner Szkudlarz, Sylwia ^b  

^a Institute of Agricultural and Food Biotechnology   (Poland)

^b POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Chicory coffee; Harman; Norharman; Raw materials; Carbolines

Indexed keywords

PYRIDINE; RAW MATERIALS; SUGAR BEETS;

CARBOLINES; HARMAN; HIGH TEMPERATURE; HUMAN BODIES; NORHARMAN;

PLANTS (BOTANY);

BETA CARBOLINE; HARMAN; CARBOLINE DERIVATIVE; COFFEE; HARMINE;

ANALYTIC METHOD; ARTICHOKE; ARTICLE; CHICORY; COFFEE; CONTROLLED STUDY; HIGH TEMPERATURE; HUMAN; LIMIT OF DETECTION; LIMIT OF QUANTITATION; SUGAR BEET; ANALOGS AND DERIVATIVES; BEVERAGE; CHEMISTRY; HEAT;

BETA VULGARIS SUBSP. VULGARIS; CICHORIUM INTYBUS; PHOTINIA;

BEVERAGES; CARBOLINES; CHICORY; COFFEE; HARMINE; HOT TEMPERATURE;

EID: 84916618570     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.143     Document Type: Article

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