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Chemical composition of unroasted and roasted C. Arabica (Farah, 2012) 

Chemical composition of unroasted and roasted C. Arabica (Farah, 2012) 

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There is growing interest in the presence of OTA in coffee since it was detected in green coffee beans, roasted and infusions. Numerous studies show that the roasting process influences the destruction of OTA, although the results are quite contradictory, as some authors believe that no significant differences were detected below 12% in relation to...

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