Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting-Reference-Cited by-同舟云学术

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Green and roasted arabica coffees differentiated by ripeness, process and cup quality via electrospray ionization mass spectrometry fingerprinting

Published:2009 Issue:2 Volume:20 Page:313-321
ISSN:0103-5053
Container-title:Journal of the Brazilian Chemical Society
language:en
Short-container-title:J. Braz. Chem. Soc.

Author:

Amorim Ana Carolina L.,Hovell Ana Maria C.,Pinto Angelo C.,Eberlin Marcos N.,Arruda Neusa P.,Pereira Elenilda J.,Bizzo Humberto R.,Catharino Rodrigo R.,Morais Filho Zenildo B.,Rezende Claudia M.

Publisher

FapUNIFESP (SciELO)

Subject

General Chemistry

Link

http://www.scielo.br/pdf/jbchs/v20n2/a17v20n2.pdf

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