Abstract
IN a recent communication1 A. Carvalho quoted some results of determinations of niacin in samples of coffee beans, which indicated variations in niacin content according to whether the coffee was grown with or without shade, and according to whether the ‘cherries’ were sun-dried or de-pulped before drying.
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References
Carvalho, A., Nature, 194, 1096 (1962).
Hughes, E. B., and Smith, R. F., J. Soc. Chem. Indust., 65, 284 (1946).
Teply, L. J., and Prier, R. F., Agric. and Food Chem., 5, 375 (1957).
Bressani, R., and Navarreti, D. A., Food Res., 24, 344 (1959).
Adrian, J., and Navellier, P., Café, Cacao, Thé, 5, 263 (1961).
Hughes, E. B., and Smith, R. F., J. Soc. Chem. Indust., 68, 322 (1949).
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SMITH, R. Niacin Content of Coffee. Nature 197, 1321 (1963). https://doi.org/10.1038/1971321a0
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DOI: https://doi.org/10.1038/1971321a0
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