Which spectroscopic technique allows the best differentiation of coffee varieties: comparing principal component analysis using data derived from CD-, NMR- and IR-spectroscopies and LC-MS in the analysis of the chlorogenic acid fraction in green coffee beans
Deshpande, Sagar, El-Abassy, Rasha M., Jaiswal, Rakesh, Eravuchira, Pinkie, von der Kammer, Bernd, Materny, Arnulf, Kuhnert, NikolaiVolume:
6
Year:
2014
Language:
english
Journal:
Analytical Methods
DOI:
10.1039/c3ay41970c
File:
PDF, 610 KB
english, 2014