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Updated: Sep 2, 2026

Using Capillary Electrophoresis to Quantify Organic Acids from Plant Tissue: A Test Case Examining Coffea arabica Seeds
10:13

Using Capillary Electrophoresis to Quantify Organic Acids from Plant Tissue: A Test Case Examining Coffea arabica Seeds

Published on: November 12, 2016

Comparative LC-MS Study of Colored Compounds Derived from Oxidative Coupling of Caffeic Acid Esters with α- or

Ann-Sophie Schweizer1, Maike Passon2, Andreas Schieber1

  • 1Institute of Nutritional and Food Sciences, Molecular Food Technology, Faculty of Agricultural, Nutritional and Engineering Sciences, University of Bonn, Friedrich-Hirzebruch-Allee 7, Bonn53115, Germany.

Journal of Agricultural and Food Chemistry
|September 1, 2026
PubMed

Keywords:
amino acidsbenzacridinescaffeic acid estersmass spectrometrynatural colorants

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