Search Results - Teixeira, A.A

Chemistry of Brazilian green coffee and the quality of the beverage, 5: Multiple linear regression analysis by Amorim, H.V., Cruz, V.F., Teixeira, A.A., Malavolta, E.

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Actividad enzimática de la polifenasa, peroxidasa y catalasa en granos de Coffea arabica L. y relaciones con la calidad de la bebida by Oliveira, J.C. de, Silva, D.M, Teixeira, A.A, Amorim, H.V

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Chemistry of brazilian green coffee and the quality of beverage, 4: Electrophoresis of proteins in agar-gel and its interaction with chlorogenic acids by Amorim, H.V., Teixeira, A.A., Melo, M., Cruz, V.F., Malavolta, E.

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Chemistry of brazilian green coffee and the quality of the beverage, 1: Carbohydrates by Amorim, H.V., Teixeira, A.A., Breviglieri, O., Cruz, V.F., Malavolta, E.

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Chemistry of Brazilian green coffee and the quality of the beverage. III. Soluble proteins by Amorim, H.V., Teixeira, A.A, Melo, M, Cruz, V.F, Malavolta, E.

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Chemistry of brazilian green coffee and the quality of the beverage, 2: Phenolic compounds by Amorim, H.V., Teixeira, A.A., Guercio, M.A., Cruz, V.F., Malavolta, E.

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