Correlation between cup quality and chemical attributes of Brazilian coffee

Author:

Farah A.,Monteiro M.C.,Calado V.,Franca A.S.,Trugo L.C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Chemistry of Brazilian green coffee and quality of beverage. A electrophoresis of proteins in agar–agar gel and its interaction with chlorogenic acid;Amorim;Turrialba,1975

2. Polyamines in green and roasted coffee;Amorim;Journal of Agricultural and Food Chemistry,1977

3. Amorim, H. V., Cruz, A. R., St. Angelo, A. J., Dias, R. M., Mello, M., & Teixeira, A. A., et al. (1977). Biochemical, physical and organoleptical changes during raw coffee quality deterioration. Proceedings of 8th International Colloq Coffee. Abidjan: ASIC.

4. AOAC. (2000). Official methods of analysis of the association of official analytical chemists (17th ed.). Gaithersburg, MD, USA: Association of official Analytical chemists.

5. Antioxidant and prooxidant properties of caffeine, theobromine and xanthine;Azam;Med Sci Monit,2003

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