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Navegação Química Nova por assunto "Coffee processing"
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(Sociedade Brasileira de Química, 2011)A fruit chemical composition reflects its maturation stage. For coffee, it is also the reflex of the post harvesting processing type, dry, semi-wet and wet. The object of this work was to verify if headspace solid phase ... -
(Sociedade Brasileira de Química, 2007)The aim of this work is to evaluate the influence of processing (semi-dry and dry) and roasting (light, medium and dark) on the antioxidant activity of coffee brews, using tests to determine the reducing power and the DPPH ...
Itens para a visualização no momento 1-2 of 2
