Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China

Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee beans of seven cultivars of Coffea robusta grown in Hainan Province, China. The chlorogenic acids, trigonelline, caffeine, total lipid, and total protein contents as well as color parameters were measure...

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Detalles Bibliográficos
Autores principales: Dong, Wenjiang, Tan, Lehe, Zhao, Jianping, Hu, Rongsuo, Lu, Minquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6332462/
https://www.ncbi.nlm.nih.gov/pubmed/26389867
http://dx.doi.org/10.3390/molecules200916687

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6332462/
https://www.ncbi.nlm.nih.gov/pubmed/26389867
http://dx.doi.org/10.3390/molecules200916687

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