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Determination of 3-O-caffeoylquinic acid in Coffea arabica L. beans by HPLC: Evaluation of the effect of roasting

dc.contributor.authorKöseoğlu Yılmaz, Pelin
dc.date.accessioned2021-03-02T15:52:28Z
dc.date.available2021-03-02T15:52:28Z
dc.identifier.citationKöseoğlu Yılmaz P., "Determination of 3-O-caffeoylquinic acid in Coffea arabica L. beans by HPLC: Evaluation of the effect of roasting", International Eurasian Conference on Biotechnology and Biochemistry (BioTechBioChem 2020) , Ankara, Türkiye, 16 - 18 Aralık 2020, ss.74
dc.identifier.otherav_abd3b87e-0952-404a-9481-e0f91bf75b58
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/1886
dc.language.isoeng
dc.subjectGeneral Pharmacology, Toxicology and Pharmaceutics
dc.subjectFARMAKOLOJİ VE ECZACILIK
dc.subjectLife Sciences
dc.subjectHealth Sciences
dc.subjectYaşam Bilimleri (LIFE)
dc.subjectKlinik Tıp (MED)
dc.subjectSağlık Bilimleri
dc.subjectEczacılık
dc.subjectTemel Eczacılık Bilimleri
dc.subjectAnalitik Kimya
dc.subjectPharmacology
dc.subjectFarmakoloji ve Toksikoloji
dc.subjectPharmacology, Toxicology and Pharmaceutics (miscellaneous)
dc.subjectPharmacology (medical)
dc.subjectPharmacy
dc.subjectDrug Guides
dc.titleDetermination of 3-O-caffeoylquinic acid in Coffea arabica L. beans by HPLC: Evaluation of the effect of roasting
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , Eczacılık Fakültesi , Analitik Kimya Anabilim Dalı
dc.contributor.firstauthorID2482782


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