Novel identification strategy for ground coffee adulteration based on UPLC-HRMS oligosaccharide profiling

Food Chemistry

Volumn 190, Issue , 2016, Pages 1046-1049

  Cai, Tie ^a   Ting, Hu ^a   Jin Lan, Zhang ^a  

^a PEKING UNION MEDICAL COLLEGE   (China)

Author keywords

Adulteration; Ground coffee; Oligosaccharides; Profiling

Indexed keywords

FINANCIAL MARKETS;

ADULTERATION; COFFEE ADULTERATIONS; IDENTIFICATION STRATEGIES; NOVEL STRATEGIES; PROFILING;

OLIGOSACCHARIDES;

GLYCOSIDE; OLIGOSACCHARIDE; COFFEE;

ARTICLE; COFFEE; EVALUATION STUDY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTROL; FOOD PROCESSING; FOOD QUALITY; GROUND COFFEE ADULTERATION; MASS SPECTROMETRY; RELIABILITY; RICE; SOYBEAN; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ANALYSIS; BEVERAGE; CHEMISTRY; FOOD CONTAMINATION; REPRODUCIBILITY;

GLYCINE MAX;

BEVERAGES; COFFEE; FOOD CONTAMINATION; OLIGOSACCHARIDES; REPRODUCIBILITY OF RESULTS;

EID: 84933059496     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.084     Document Type: Article

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