Profile of trigonelline, 5-cafeoylquinic acid and caffeine in coffee of different quality during roasting. Perfis de trigonelina, ácido 5-cafeoilquínico e cafeína em cafés de diferentes qualidades durante a torraçao.
mag(2001)
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certification,endosperm,shoots,genotypes,hybrids,varieties,gas exchange,sampling,temperature,ph,leaves,biosynthesis,chemical composition,electrical conductivity,potassium,spectroscopy,pigment,radioactivity,seed,enzyme activity,genetic variation,catechol oxidase,extracts,genotype,isotopes,purines,stomate,arid climate,chemotaxonomy,pigments,enzyme,analytical methods,oxygen,tissue culture,amino acids,coal,colorimetry,polyphenol,processing,cell culture,disease resistance,selection,growth,isotope,flavour,photosynthesis,biochemistry,protoplasts,species,dna,light,genome,organoleptic properties,carbon,fermentation,irrigation,microorganisms,grafting,polyphenols,bitterness,transpiration,crop yield,crossbreeding,enzymes,toxicity,extraction,stomata,photosynthese,theobromine,color,roasting
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