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Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant

Ningjian Liang1, Wei Xue2, Pierre Kennepohl2

  • 1Department of Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, British Columbia, Canada.

Food Chemistry
|July 25, 2016
PubMed

Keywords:
AntioxidantChlorogenic acid isomerCoffeePrinciple component analysis

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