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2019•Food ChemistryOpen access

Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews

Mayara de Souza Gois Barbosa, Maria Brígida dos Santos Scholz, Cíntia Sorane Good Kitzberger, Marta de Toledo Benassi

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Key concepts: Green coffee, Coffea arabica, Arabica coffee, Coffee bean, Food science, Composition (language), Titratable acid, Caffeine

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