University of Surrey

Test tubes in the lab Research in the ATI Dance Research

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 :
NameEmailORCID
Clifford, MNm.clifford@surrey.ac.ukUNSPECIFIED
Knight, SUNSPECIFIEDUNSPECIFIED
Date : 1 September 2004
Identification Number : 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 :
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 View Item

Downloads

Downloads per month over past year


Information about this web site

© The University of Surrey, Guildford, Surrey, GU2 7XH, United Kingdom.
+44 (0)1483 300800