Autor: Amorim, H.V.
- Chemistry of brazilian green coffee and the quality of beverage, 4: Electrophoresis of proteins in agar-gel and its interaction with chlorogenic acids
- Chemistry of Brazilian green coffee and the quality of the beverage, 5: Multiple linear regression analysis
- Chemistry of brazilian green coffee and the quality of the beverage, 1: Carbohydrates
- Chemistry of brazilian green coffee and the quality of the beverage, 2: Phenolic compounds
- Chemistry of Brazilian green coffee and the quality of the beverage. III. Soluble proteins
Autor: Cruz, V.F.
- Chemistry of brazilian green coffee and the quality of beverage, 4: Electrophoresis of proteins in agar-gel and its interaction with chlorogenic acids
- Chemistry of Brazilian green coffee and the quality of the beverage, 5: Multiple linear regression analysis
- Chemistry of brazilian green coffee and the quality of the beverage, 1: Carbohydrates
- Chemistry of brazilian green coffee and the quality of the beverage, 2: Phenolic compounds
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