HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee - III. Calculation of the degree of roast by the trigonelline/nicotinic acid ratio. New gas-chromatographic method for nicotinic acid

Author: Casal S.   Beatriz Oliveira M.   Ferreira M.A.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.68, Iss.4, 2000-03, pp. : 481-485

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