New insights regarding tocopherols in Arabica and Robusta species coffee beans: RP-UPLC-ESI/MSn and NP-HPLC/FLD study

Journal of Food Composition and Analysis

Volumn 36, Issue 1-2, 2014, Pages 117-123

  Górnaś, Paweł ^a   Siger, Aleksander ^b   Pugajeva, Iveta ^c   Czubinski, Jaroslaw ^b   Waśkiewicz, Agnieszka ^b   Polewski, Krzysztof ^b  

^a Latvia University of Life Sciences and Technologies   (Latvia)

^b POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^c INSTITUTE OF FOOD SAFETY   (Latvia)

Author keywords

Arabica; Coffee beans; Food analysis; Food composition; NP HPLC FLD; Roasting; Robusta; RP UPLC ESI MSn; Tocopherols

Indexed keywords

EID: 84923141263     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2014.08.005     Document Type: Article

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