Influence of Baking Degree on the Content of Chlorogenic Acid in Coffee by High Performance Liquid Chromatography
The effect of baking degree on the change of seven chlorogenic acid compounds in 10 different origins (origin 1: Yunnan, origin 2: Africa and America) of Cardim coffee. The content of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, isochlorogenic acid A, isochlorogenic acid B, isochlo...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2023-07-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230415 |