About: The Occurrence of Chlorogenic Acid in Green and Roasted Coffee Beans     Goto   Sponge   NotDistinct   Permalink

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  • This study was focused on the detection of chlorogenic acid in green and roasted coffee beans. This acid gives coffee its specific characteristics. Treated beans were measured by UV VIS spectrophotometry and statistically evaluated. There was a statistically significant difference among the samples.
  • This study was focused on the detection of chlorogenic acid in green and roasted coffee beans. This acid gives coffee its specific characteristics. Treated beans were measured by UV VIS spectrophotometry and statistically evaluated. There was a statistically significant difference among the samples. (en)
Title
  • The Occurrence of Chlorogenic Acid in Green and Roasted Coffee Beans
  • The Occurrence of Chlorogenic Acid in Green and Roasted Coffee Beans (en)
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  • The Occurrence of Chlorogenic Acid in Green and Roasted Coffee Beans
  • The Occurrence of Chlorogenic Acid in Green and Roasted Coffee Beans (en)
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  • RIV/62157124:16270/10:00002907!RIV11-MSM-16270___
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  • 276174
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  • RIV/62157124:16270/10:00002907
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  • UV-VIS spectrophotometry; biological activity; statistical analysis (en)
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  • [30F15D61BD55]
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  • Budapest, Hungary
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  • Budapešť
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  • Proceedings of the 6th International Congress Pigments in Food
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  • Pokorná, Jana
  • Tauferová, Alexandra
  • Straka, Ivan
  • Pažout, Vladimír
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number of pages
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  • Hungarian Association for Buiatrics
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  • 978-963-9970-04-5
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  • 16270
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