Effects of roasting temperatures and gamma irradiation on the content of chlorogenic acid, caffeic acid and soluble carbohydrates of coffee
- 30 November 1975
- journal article
- Published by Elsevier in The International Journal of Applied Radiation and Isotopes
- Vol. 26 (11) , 656-661
- https://doi.org/10.1016/0020-708x(75)90021-6
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Diffusion Extraction of Glucosinolates from RapeseedCanadian Institute of Food Science and Technology Journal, 1972
- FACTORS AFFECTING CHLOROGENIC, QUINIC AND CAFFEIC ACID LEVELS IN SUNFLOWER KERNELSJournal of Food Science, 1971
- Carbohydrates of the Coffee Bean. IV. An Arabinogalactan1The Journal of Organic Chemistry, 1965
- Coffee Constituents, Isolation and Characterization of Cellulose in Coffee BeanJournal of Agricultural and Food Chemistry, 1964
- 399. Synthesis and properties of some hydroxycinnamoyl esters of quinic acidJournal of the Chemical Society, 1964
- Coffee Aroma, Mass Spectrometric Determination of Volatile Components from Ground CoffeeJournal of Agricultural and Food Chemistry, 1963
- Plant polyphenols. 4. Hydroxycinnamic acid-sugar derivativesBiochemical Journal, 1961
- Carbohydrates of the Coffee Bean. II. Isolation and Characterization of a Mannan1The Journal of Organic Chemistry, 1961
- Coffee Constituents, Carbohydrates of the Coffee BeanJournal of Agricultural and Food Chemistry, 1960
- Determination of Chlorogenic Acid in CoffeeAnalytical Chemistry, 1948