The cinnamoyl-amino acid conjugates of green robusta coffee beans

Clifford, MN and Knight, S (2004) The cinnamoyl-amino acid conjugates of green robusta coffee beans FOOD CHEMISTRY, 87 (3). pp. 457-463.

Full text not available from this repository.

Item Type:	Article
Authors :	Name Email ORCID Clifford, MN m.clifford@surrey.ac.uk UNSPECIFIED Knight, S UNSPECIFIED UNSPECIFIED
Date :	1 September 2004
Identification Number :	https://doi.org/10.1016/j.foodchem.2003.12.020
Uncontrolled Keywords :	Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Nutrition & Dietetics, Chemistry, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, NUTRITION & DIETETICS, caffeoyl-N-phenylalanine, caffeoyl-N-tryptophan, caffcoyl-N-tyrosine, cinnamoyl-amides, coffee, p-coumaroyl-N-tryptophan, p-coumarovl-N-tyrosine, feruloyl-N-tryptophan, feruloyl-N-tyrosine, LC-MS, CHLOROGENIC ACIDS, DIETARY BURDEN, N-(HYDROXYCINNAMOYL)TRANSFERASE, DERIVATIVES
Related URLs :	Author
Depositing User :	Symplectic Elements
Date Deposited :	17 May 2017 10:30
Last Modified :	17 May 2017 14:50
URI:	http://epubs.surrey.ac.uk/id/eprint/828073

Actions (login required)

View Item

Downloads