Navegação Journal of the Brazilian Chemical Society por assunto "Coffee quality"

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The use of fatty acid profile as a potential marker for brazilian coffee (Coffea arabica L.) for corn adulteration

Jham, Gulab N.; Berhow, Mark A.; Manthey, Linda K.; Palmquist, Deborah A.; Vaughn, Steven F. (Sociedade Brasileira de Química, 2008)

Fatty acid methyl ester (FAME) composition of the coffee (Coffea arabica L.) varieties Catuai, Catucaí, Bourbom, Mundo Novo, Rubí and Topázio known to produce beverage of intermediate, excellent, excellent, intermediate, ...