HPLC Determination of Caffeine and Theobromine in Coffee, Tea, and Instant Hot Cocoa Mixes
- 1 May 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (3), 745-747
- https://doi.org/10.1111/j.1365-2621.1983.tb14888.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Caffeine - Its Identity, Dietary Sources, Intake and Biological EffectsNutrition Reviews, 2009
- Use of chromatographic mode sequencing for sample preparation in the analysis of caffeine and theobromine from beveragesJournal of Agricultural and Food Chemistry, 1982
- HPLC Determination of Caffeine and Theobromine Content of Various Natural and Red Dutched CocoasJournal of Food Science, 1981
- High Pressure Liquid Chromatographic Determination of Theobromine and Caffeine in Cocoa and Chocolate ProductsJournal of AOAC INTERNATIONAL, 1978
- A study of caffeine in tea. I. A new spectrophotometric micro-method. II. Concentration of caffeine in various strengths, brands, blends, and types of teasThe American Journal of Clinical Nutrition, 1978