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Some physical aspects of Brazilian green coffee beans and the quality of the beverage by Amorim, H.V., Smucker, R, Pfister, R

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Chemistry of Brazilian green coffee and the quality of the beverage, 7: Total carbonyls, activity of polyphenol oxidase, and hydroperoxides by Amorim, H.V., Legendre, M.G, Amorim, V.L, Angelo, A.J.Sl, Ory, R.L.

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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, 5: Multiple linear regression analysis by Amorim, H.V., Cruz, V.F., Teixeira, A.A., Malavolta, E.

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Chemistry of Brazilian green coffee and the quality of the beverage. VI. UV. and visible spectral analysis and chlorogenic acids content on TCA soluble buffer extracts by Melo, M., Amorim, H.V.

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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, 2: Phenolic compounds by Amorim, H.V., Teixeira, A.A., Guercio, M.A., 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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