首页> 外文OA文献 >Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan.

【2h】

Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan.

机译：羟基氨基酸衍生物的阿拉伯科和罗布斯塔咖啡豆的区别，尤其是P-香豆酰霉菌。

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Hiromi OKADA; Masatsune MURATA; Kanna OHYAZU; Seiichi HOMMA;
展开▼
作者单位

展开▼
年度 1997
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans - Influence of steaming, decaffeination and roasting processes on coffee beans [J] . LWT-Food Science & Technology . 2020,第期

机译：绿色和加工阿拉伯咖啡豆酿造中甲基antines，三谷植物，烟酸和烟酰胺含量的比较 - 蒸汽，脱氧藻胺和烘焙过程对咖啡豆的影响
2. Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans [J] . Badmos Sabur, Lee Seung-Hun, Kuhnert Nikolai Food research international . 2019,第Deca期

机译：绿生罗布斯塔咖啡和阿拉比卡咖啡咖啡豆的绿原酸的比较和定量
3. Changes to the content of sugars, sugar alcohols, myo-inositol, carboxylic acids and inorganic anions in developing grains from different varieties of Robusta (Coffea canephora) and Arabica (C. arabica) coffees [J] . Rogers WJ, Bastin M, Bucheli P, Plant Science: An International Journal of Experimental Plant Biology . 1999,第2期

机译：不同品种罗布斯塔（Coffea canephora）和阿拉比卡咖啡（C. arabica）咖啡发育中的谷物中糖，糖醇，肌醇，羧酸和无机阴离子含量的变化
4. Recognition of Spectral Identifier from Green Coffee Beans of Arabica and Robusta Varieties Using Laser-Induced Breakdown Spectroscopy [C] . Karina Anggraeni, Aulia Nasution, Hery Suyanto International seminar on photonics, optics, and its applications . 2016

机译：激光诱导击穿光谱法识别阿拉比卡咖啡豆和罗布斯塔咖啡豆的光谱识别符
5. Role of hydroxycinnamic acids on the generation of Maillard-type aroma compounds in whole grain wheat bread. [D] . Moskowitz, Marlene A. Rachel. 2012

机译：羟基肉桂酸对全麦面包中美拉德型香气化合物生成的作用。
6. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS [O] . Nicola Caporaso, Martin B. Whitworth, Chenhao Cui, -1

机译：用SPME-GC-MS分析阿拉比卡咖啡和罗布斯塔烤咖啡的单豆咖啡挥发性化合物的变异性
7. Hydroxycinnamic Acid Derivatives andp-Coumaroyl-(L)-trypropban, A NovelHydroxycinnamic Acid Derivative, from Coffee Beans [O] . Masatsune Murata, Hiromi Okada, Seiichi Homma 1995

机译：羟基氨基酸衍生物ANDP-COUMAROYL-（L） - 来自咖啡豆的新羟基氨基酸衍生物 - 来自新羟基氨基酸衍生物

Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan.

著录项

引文网络

相似文献

相关主题

期刊订阅