Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

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Corresponding authors
a
Plant Products and Human Nutrition Group, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Joseph Black Building, Glasgow G12 8QQ, UK
E-mail: alan.crozier@glasgow.ac.uk
Tel: +44 141 330 4613
b
Department of Food Science, Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, University of Parma, Parma, Italy
c
Department of Nutrition, Food Science and Physiology, School of Pharmacy, University of Navarra, Pamplona, Spain
d
Plant Products and Human Nutrition Group, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Royal Infirmary, 10-16 Alexandra Parade, Glasgow G31 2ER, UK
Food Funct., 2014,5, 1718-1726

DOI: 10.1039/C4FO00290C
Received 08 Apr 2014, Accepted 24 Jun 2014
First published online 30 Jun 2014
This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.
Open Access
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