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Detection of roasted and ground coffee adulteration by HPLC and by amperometric and by post-column derivatization

Diego S Domingues1, Elis D Pauli, Julia E M de Abreu

  • 1State University of Londrina, Center for Exact Sciences, Department of Chemistry, Rodovia Celso Garcia Cid, km 380, Jardim Portal de Versalhes I, Campus Universitário, LAB DIA, Mail Box 10011, 86057-970 Londrina, Paraná, Brazil.

Food Chemistry
|November 2, 2013
PubMed

Keywords:
AuthenticityCarbohydratesCoffeeElectrochemical detectionFrauds

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