Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate

The aim of this study was to quantitatively characterize 19 green and roasted coffee beans by ultra-performance liquid chromatography coupled with diode array detector and quadrupole time-of-flight mass spectrometry. A total of 57 phenolic acids including nine methyl ester of mono-, di-caffeoylquini...

Descripción completa

Detalles Bibliográficos
Autores principales: Asamenew, Gelila, Kim, Heon-Woong, Lee, Min-Ki, Lee, Seon-Hye, Lee, Suji, Cha, Youn-Soo, Lee, Sang Hoon, Yoo, Seon Mi, Kim, Jung-Bong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694859/
https://www.ncbi.nlm.nih.gov/pubmed/31432017
http://dx.doi.org/10.1016/j.fochx.2019.100033

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694859/
https://www.ncbi.nlm.nih.gov/pubmed/31432017
http://dx.doi.org/10.1016/j.fochx.2019.100033

Ejemplares similares