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The Antioxidant and Chlorogenic Acid Profiles of Whole Coffee Fruits Are Influenced by the Extraction Procedures
Journal article   Peer reviewed

The Antioxidant and Chlorogenic Acid Profiles of Whole Coffee Fruits Are Influenced by the Extraction Procedures

W Mullen, B Nemzer, B Ou, A Stalmach, J Hunter, MN Clifford and E Combet
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, Vol.59(8), pp.3754-3762
27/04/2011
DOI: https://doi.org/10.1021/jf200122m

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 acid antioxidant activity coffee fruits green coffee extract caffeine LC-MSN IDENTIFICATION HIGH-THROUGHPUT ASSAY COLONIC METABOLITES PHENOLIC-COMPOUNDS BEAN EXTRACT CAPACITY CONSUMPTION POLYPHENOLS DERIVATIVES HUMANS
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