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Agricultural and Biological Chemistry Volume 49, 1985 - Issue 12

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Food & Nutrition

Trigonelline Content in Coffee Beans and the Thermal Conversion of Trigonelline into Nicotinic Acid during the Roasting of Coffee Beans

Hiroshi TaguchiDepartment of Agricultural Chemistry, Faculty of Agriculture, Mie University, Tsu, Mie514, Japan

Muneto SakaguchiDepartment of Agricultural Chemistry, Faculty of Agriculture, Mie University, Tsu, Mie514, Japan

Yoshihide ShimabayashiDepartment of Agricultural Chemistry, Faculty of Agriculture, Mie University, Tsu, Mie514, Japan

Pages 3467-3471 | Received 30 Apr 1985, Published online: 09 Sep 2014

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https://doi.org/10.1080/00021369.1985.10867295

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