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The Antioxidant and Chlorogenic Acid Profiles of Whole Coffee Fruits Are Influenced by the Extraction Procedures

Mullen, W, Nemzer, B, Ou, B, Stalmach, A, Hunter, J, Clifford, MN and Combet, E (2011) The Antioxidant and Chlorogenic Acid Profiles of Whole Coffee Fruits Are Influenced by the Extraction Procedures JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59 (8). pp. 3754-3762.

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Item Type: Article
Authors :
NameEmailORCID
Mullen, WUNSPECIFIEDUNSPECIFIED
Nemzer, BUNSPECIFIEDUNSPECIFIED
Ou, BUNSPECIFIEDUNSPECIFIED
Stalmach, AUNSPECIFIEDUNSPECIFIED
Hunter, JUNSPECIFIEDUNSPECIFIED
Clifford, MNm.clifford@surrey.ac.ukUNSPECIFIED
Combet, EUNSPECIFIEDUNSPECIFIED
Date : 27 April 2011
Identification Number : 10.1021/jf200122m
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, AGRICULTURE, MULTIDISCIPLINARY, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, chlorogenic acid, antioxidant activity, coffee fruits, green coffee, extract, caffeine, LC-MSN IDENTIFICATION, HIGH-THROUGHPUT ASSAY, COLONIC METABOLITES, PHENOLIC-COMPOUNDS, BEAN EXTRACT, CAPACITY, CONSUMPTION, POLYPHENOLS, DERIVATIVES, HUMANS
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:55
Last Modified : 17 May 2017 14:45
URI: http://epubs.surrey.ac.uk/id/eprint/825636

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