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2005•Unpublished venueRequires access

Green coffee chemistry and its possible application for group discrimination and correlation with cupping quality.

M. C. Jackson, S. R. Steiman, Chifumi Nagai, Catherine G. Cavaletto

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Key concepts: Quality (philosophy), Group (periodic table), Correlation, Chemistry, Food science, Mathematics, Philosophy, Epistemology

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Green coffee chemistry and its possible application for group discrimination and correlation with cupping quality. — Research Paper | ScholarLens