3,4-Dimethoxycinnamic acid levels as a tool for differentiation of Coffea canephora var. robusta and Coffea arabica
- 30 April 1998
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 61 (4), 511-514
- https://doi.org/10.1016/s0308-8146(97)00067-8
Abstract
No abstract availableKeywords
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