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  1. 1
    Influence of Baking Degree on the Content of Chlorogenic Acid in Coffee by High Performance Liquid Chromatography

    Influence of Baking Degree on the Content of Chlorogenic Acid in Coffee by High Performance Liquid Chromatography by LUO Fa-mei, TAN Wen-han, JIN Hong-fang, HU Yuan-yuan, ZHANG Xiao-hua

    Published 2023-07-01
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    Article
  2. 2
    Determination of 19 Succinate Dehydrogenase Inhibitor Fungicides Pesticide Residues in Green Coffee by Quechers-Liquid Chromatography Tandem Mass Spectrometry

    Determination of 19 Succinate Dehydrogenase Inhibitor Fungicides Pesticide Residues in Green Coffee by Quechers-Liquid Chromatography Tandem Mass Spectrometry by MAO Jing-chun, WU Xu-dong, LUO Fa-mei, ZHOU Qin, PU Hong-jun, DENG Hong-yan, CHENG Long

    Published 2023-05-01
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