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Characterization by LC-MSn of four new classes of p-coumaric acid-containing diacyl chlorogenic acids in green coffee beans
Journal article   Peer reviewed

Characterization by LC-MSn of four new classes of p-coumaric acid-containing diacyl chlorogenic acids in green coffee beans

MN Clifford, S Marks, S Knight and N Kuhnert
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, Vol.54(12), pp.4095-4101
14/06/2006
DOI: https://doi.org/10.1021/jf060536p

Abstract

Science & Technology Life Sciences & Biomedicine Physical Sciences Agriculture Multidisciplinary Chemistry Applied Food Science & Technology Agriculture Chemistry AGRICULTURE MULTIDISCIPLINARY CHEMISTRY APPLIED FOOD SCIENCE & TECHNOLOGY chlorogenic acids coffee p-coumaroylquinic acids p-coumaroyl-caffeoylquinic acids p-coumaroyl-dimethoxycinnamoylquinic acids p-coumaroyl-feruloylquinic acids di-p-coumaroylquinic acids LC-MSn TETRAMETHYLAMMONIUM HYDROXIDE SIMULTANEOUS ISOMERIZATION TRANS-ESTERIFICATION DIETARY BURDEN
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