Exploring caffeine's impact and source analysis using HPLC

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dc.contributor.advisorAron, Beni
dc.contributor.authorEkiran-Adebayo, Oluwaseyi
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2024-01-08T12:54:40Z
dc.date.available2024-01-08T12:54:40Z
dc.date.created2023-10-24
dc.description.abstractThis research explored the effects of caffeine on human physiology and examined its many origins via the use of High-Performance Liquid Chromatography (HPLC). The content of caffeine in various samples were precisely determined using HPLC. The findings revealed large variations in the caffeine composition across different product. The physiological impacts of caffeine was spoken about as well as caffeine alternatives and much more .The research showed which the samples had the highest caffeine, as seen by the HPLC analysis. The study offers significant knowledge on the origins of caffeine and its possible impacts on the human body.
dc.description.courseFood Engineering
dc.description.degreeBSc/BA
dc.format.extent40
dc.identifier.urihttps://hdl.handle.net/2437/364515
dc.language.isoen
dc.rights.accessHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectCaffeine
dc.subjectHPLC
dc.subjectChromatography
dc.subjectcaffeine intake
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudomány
dc.titleExploring caffeine's impact and source analysis using HPLC
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