Author:
Alves R.C.,Casal S.,Alves M.R.,Oliveira M.B.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference23 articles.
1. Contribution of FA profile obtained by high-resolution GC/chemometric techniques to the authenticity of green and roasted coffee varieties;Alves;Journal of the American Oil Chemists Society,2003
2. Alves, R. C., Casal, S., & Oliveira, B. (in press). Determination of vitamin E in coffee beans by HPLC using a micro-extraction method. Food Science and Technology International.
3. Characterization of green and roasted coffees through the chlorogenic acid fraction by HPLC-UV and principal component analysis;Bicchi;Journal of Agricultural and Food Chemistry,1995
4. Vitamin E;Bramley;Journal of the Science of Food and Agriculture,2000
5. Authentication of green coffee varieties according to their sterolic profile;Carrera;Analytica Chimica Acta,1998
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