The cinnamoyl-amino acid conjugates of green robusta coffee beans

MN Clifford; S Knight

doi:10.1016/j.foodchem.2003.12.020

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The cinnamoyl-amino acid conjugates of green robusta coffee beans

Journal article

Peer reviewed

The cinnamoyl-amino acid conjugates of green robusta coffee beans

MN Clifford and S Knight

FOOD CHEMISTRY, Vol.87(3), pp.457-463

01/09/2004

DOI: https://doi.org/10.1016/j.foodchem.2003.12.020

Abstract

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

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Title: The cinnamoyl-amino acid conjugates of green robusta coffee beans
Creators: MN Clifford
S Knight
Publication Details: FOOD CHEMISTRY, Vol.87(3), pp.457-463
Publisher: ELSEVIER SCI LTD
Date published: 01/09/2004
Date submitted: 17/05/2017
Identifiers: 99515130802346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

The cinnamoyl-amino acid conjugates of green robusta coffee beans

Abstract

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