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[Determination of phenols in coffee]

L Heinrich¹, W Baltes

¹Institut für Lebensmittelchemie, Technischen Universität Berlin.

Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung

|November 1, 1987

Summary

Researchers analyzed phenol content in roasted Robusta coffee. They identified 35 phenols, with 16 being novel discoveries in coffee, using advanced gas chromatography/mass spectrometry techniques.

Area of Science:

Food Chemistry
Analytical Chemistry
Organic Chemistry

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