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Extra resources for A View of the Coinage of Ireland

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In: Proceedings of the 12th ASIC Colloquium (Montreux), pp. 229±37. ASIC, Paris, France. G. (1993) Status of research in the field of non-volatile coffee components. In: Proceedings of the 15th ASIC Colloquium (Montpellier), pp. 567±76. ASIC, Paris, France. , Balcke, C. -C. (1983) Die SaÈuren des Kaffees. VI. AbhaÈngigkeit des sauren Geschmacks von pHWert und SuÈregrad. Lebensm. Gerichtl. , 37, 81±3. , Balcke, C. -C. (1984a) SaÈuren des Kaffees. X. Einfluû des bitteren Geschmacks auf den sauren.

I. ChinasaÈure. Z. Lebensm. , 175, 333±6. , Louvrier, A. & Liardon, R. (1995) Degradation mechanisms of chlorogenic acids during roasting. In: Proceed- Chemistry I: Non-volatile Compounds: Acids in Coffee ings of the 16th ASIC Colloquium (Kyoto), pp. 192±8. ASIC, Paris, France. Lentner, C. E. (1959) Organic acids in coffee in relation to the degree of roast. , 24, 483±92. M. (1984) Content of phytate and minerals in instant coffee, coffee beans and coffee beverages. Nutr. Repts. , 29, 387±95. G.

Agric. , 17, 733±9. Franz, H. G. (1993) Inositolphosphate in Kaffee und Kaffeemitteln. I. Identifizierung und Bestimmungsmethode. , 89, 276±82. Franz, H. G. (1994) Inositolphosphate in Kaffee und Kaffeemitteln. II. Bohnenkaffee. -Rundsch, 90, 345±9. L. A. (1987) The sour taste of acids. The hydrogen ion and the undissociated acid as sour agents. Chem. Senses, 12, 563±75. W. G. (2000) Formation of aliphatic acids by carbohydrate degradation during roasting of coffee. Eur. Food Res. , 211, 404± 410.

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