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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.

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Item Type: Article
Divisions : Surrey research (other units)
Authors :
Knight, S
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
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:30
Last Modified : 24 Jan 2020 19:28

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