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publicationDate 1989-01-18^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-0299106-A1
titleOfInvention Roasted and instant coffee, and process for their preparation
abstract Roasted coffee with an increased content of mono- and dicaffeoylquinic acids of more than 3.2% by weight or instant coffee powder with an increased content of mono- and dicaffeoylquinic acids of more than 9.0% by weight show an improved tolerance. The increased total chlorogenic acid content is achieved either by adding mono- and dicaffeoylquinic acids or by extracting green coffee and loading the roasted coffee with the possibly concentrated extract.
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