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机译:加工对市售咖啡中绿原酸含量的影响
Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, Reading RG6 6AP, UK;
Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, Reading RG6 6AP, UK;
Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, Reading RG6 6AP, UK;
Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, Reading RG6 6AP, UK;
Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, Reading RG6 6AP, UK;
Coffee (Coffea spp.); Instant coffee; Decaffeinated coffee; Chlorogenic acids; Roasting;
机译:各种商业煮咖啡中的绿原酸和咖啡因含量
机译:商业咖啡品牌中4(5)-甲基咪唑,咖啡因和绿原酸的含量
机译:半干和湿后收获方法加工的巴西咖啡中的绿原酸和其他相关化合物
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机译:绿化酸含量高且羟氢醌含量低的咖啡可改善边缘性和1期高血压患者的餐后内皮功能障碍
机译:商业咖啡品牌中4(5)-甲基咪唑,咖啡因和绿原酸的含量