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Autor: Malavolta, E.

  • Autor: Teixeira, A.A.
  • Autor: Melo, M.
  • Autor: Amorim, V.L
  • Autor: Angelo, A.J.Sl
  • Autor: Breviglieri, O.
  • Autor: Cruz, V.F
  • Autor: Guercio, M.A.
  • Autor: Legendre, M.G
  • Autor: Melo, M
  • Autor: Ory, R.L.
  • Autor: Pfister, R
  • Autor: Smucker, R
  • Autor: Teixeira, A.A
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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
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    Chemistry of Brazilian green coffee and the quality of the beverage, 5: Multiple linear regression analysis
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    Chemistry of brazilian green coffee and the quality of the beverage, 1: Carbohydrates
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    Chemistry of brazilian green coffee and the quality of the beverage, 2: Phenolic compounds
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    Chemistry of Brazilian green coffee and the quality of the beverage. III. Soluble proteins

Autor: Cruz, V.F.

  • Autor: Teixeira, A.A.
  • Autor: Melo, M.
  • Autor: Amorim, V.L
  • Autor: Angelo, A.J.Sl
  • Autor: Breviglieri, O.
  • Autor: Cruz, V.F
  • Autor: Guercio, M.A.
  • Autor: Legendre, M.G
  • Autor: Melo, M
  • Autor: Ory, R.L.
  • Autor: Pfister, R
  • Autor: Smucker, R
  • Autor: Teixeira, A.A
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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
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    Chemistry of brazilian green coffee and the quality of the beverage, 1: Carbohydrates
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    Chemistry of brazilian green coffee and the quality of the beverage, 2: Phenolic compounds

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