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Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal

Gabriela M R N Alcantara1, Dayane Dresch1, Wanessa R Melchert1

  • 1Luiz de Queiroz College of Agriculture, University of São Paulo, Av. Pádua Dias 11, Box 9, 13418-900 Piracicaba, SP, Brazil.

Food Chemistry
|May 25, 2021
PubMed

Keywords:
ChemometricsChromatographic profileCoffeeOrganic compound

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