The cinnamoyl-amino acid conjugates of green robusta coffee beans
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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 | |||||||||
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| Date : | 1 September 2004 | |||||||||
| DOI : | 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 | |||||||||
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| Depositing User : | Symplectic Elements | |||||||||
| Date Deposited : | 17 May 2017 10:30 | |||||||||
| Last Modified : | 16 Jan 2019 18:00 | |||||||||
| URI: | http://epubs.surrey.ac.uk/id/eprint/828073 |
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