Data on coffee composition and mass spectrometry analysis of mixtures of coffee related carbohydrates, phenolic compounds and peptides

The data presented here are related to the research paper entitled “Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: inhibition by Maillard reaction” (Moreira et al., 2017) [1]. Methanolysis was applied in coffee fractions to quantify glycosidically-li...

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Detalles Bibliográficos
Autores principales: Moreira, Ana S.P., Nunes, Fernando M., Simões, Cristiana, Maciel, Elisabete, Domingues, Pedro, Domingues, M. Rosário M., Coimbra, Manuel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Data Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5451187/
https://www.ncbi.nlm.nih.gov/pubmed/28603760
http://dx.doi.org/10.1016/j.dib.2017.05.027

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5451187/
https://www.ncbi.nlm.nih.gov/pubmed/28603760
http://dx.doi.org/10.1016/j.dib.2017.05.027

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