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Studies on tannin-like constituents in coffee.

Natarajan, C. P. and Iyengar, J. R. and Bhatia, D. S. (1957) Studies on tannin-like constituents in coffee. Journal of Scientific and Industrial Research, 16C. pp. 42-44.

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The chlorogenic acid content of Indian coffee (Arabica and Robusto varieties) has been determined. A method based on lead acetate precipitation and titration with permanganate has been found satisfactory for the determination of polyphenolic constituents in coffee. The effects of roasting and storage on the polyphenollc constituents in coffee have been studied.

Item Type: Article
Uncontrolled Keywords: tannin-like constituents, coffee
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Dec 2014 10:41
Last Modified: 01 Dec 2014 10:41
URI: http://ir.cftri.com/id/eprint/5705

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