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在“
Elsevier电子期刊
”中,
命中:
1
条,耗时:0.0659967 秒
1.
Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness
作者:
Karin Kraehenbuehl
karin.kraehenbuehl@rdls.
nestle
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Nicole Page-Zoerkler
nicole.page-zoerkler@rdls.
nestle
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Olivier Mauroux
olivier.mauroux@rdls.
nestle
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Karin Gartenmann
karin.gartenmann@rdls.
nestle
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Imre
Blank
imre
.
blank
@rdls.
nestle
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Rachid Bel-Rhlid
;
rachid.bel-rhlid@rdls.
nestle
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
关键词:
Chlorogenic acid (CID
;
1794427)
;
Caffeic acid (CID
;
689043)
;
Ferulic acid (CID
;
445858)
;
Quinic acid (CID
;
6508)
;
4-O-feruloyl quinic acid (CID
;
101024370)
;
5-Caffeoyl quinic acid (CID
;
12310830)
刊名:Food Chemistry
出版年:2017
1
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2017年(1)
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