Determine of caffeine using HPLC and other quality characteristics in different brands of coffee / Nor Aishah Akmal A. Rahman

Determination of caffeine in coffee was done using HPLC. The main objective of the analysis is to determine the caffeine conteiit in various coffee brands. Highest caffeine concentration was detected in Kapal Api roasted coffee which was 137.61 ppm. The lowest concentration of caffeine was obtained...

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Bibliographic Details
Main Author: A. Rahman, Nor Aishah Akmal
Format: Thesis
Language:English
Published: 2005
Online Access:https://ir.uitm.edu.my/id/eprint/72548/1/72548.pdf
https://ir.uitm.edu.my/id/eprint/72548/
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