Quantitative comparison of three main metabolites in leaves of Coffea accessions by UPLC-MS/MS
Author:
Funder
Fondo Sectorial SAGARPA-CONACYT
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-020-03631-8.pdf
Reference32 articles.
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3. Figueiredo LP, Borém FM, Ribeiro FC, Giomo GS, Malta MR, da Taveira JHS (2018) Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments. Coffee Sci 13(1):122–131
4. Farah A, Monteiro MC, Calado V, Franca AS, Trugo LC (2006) Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chem 98(2):373–380
5. Lemos MF, Perez C, da Cunha PHP, Filgueiras PR, Pereira LL, Almeida da Fonseca AF et al (2020) Chemical and sensory profile of new genotypes of Brazilian Coffea canephora. Food Chem 310:125850. https://doi.org/10.1016/j.foodchem.2019.125850
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