Quantification of Caffeoylquinic Acids in Coffee Brews by HPLC-DAD

The influence of different brewing conditions on the concentration of the main caffeoylquinic acids (3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), and 5-caffeoylquinic acid (5-CQA)) was investigated. For this purpose, twenty-four coffee brews were extracted and analyzed using HPLC-DA...

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Detalles Bibliográficos
Autores principales: Moeenfard, Marzieh, Rocha, Lígia, Alves, Arminda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283437/
https://www.ncbi.nlm.nih.gov/pubmed/25587489
http://dx.doi.org/10.1155/2014/965353

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283437/
https://www.ncbi.nlm.nih.gov/pubmed/25587489
http://dx.doi.org/10.1155/2014/965353

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