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Classification of Brazilian roasted coffees from different geographical origins and farming practices based on chlorogenic acid profiles

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dc.contributor.authorBadmos, Sabur
dc.contributor.authorFu, Maotian
dc.contributor.authorGranato, Daniel
dc.contributor.authorKuhnert, Nikolai
dc.contributor.departmentid4100211310
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2020-05-18T07:39:22Z
dc.date.accessioned2025-05-28T14:45:33Z
dc.date.available2020-05-18T07:39:22Z
dc.date.issued2020
dc.description.vuosik2020
dc.format.bitstreamfalse
dc.format.pagerange12 p.
dc.identifier.olddbid488331
dc.identifier.oldhandle10024/545795
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/25506
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline415
dc.okm.internationalcopublicationon
dc.okm.openaccess0 = Ei vastausta
dc.okm.selfarchivedei
dc.publisherElsevier Applied Science on behalf of the Canadian Institute of Food Science and Technology
dc.relation.articlenumber109218
dc.relation.doi10.1016/j.foodres.2020.109218
dc.relation.ispartofseriesFood research international
dc.relation.issn0963-9969
dc.relation.issn1873-7145
dc.relation.volume134
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/545795
dc.subject.ysocoffee
dc.subject.ysomass spectrometry
dc.subject.ysopolyphenols
dc.subject.ysoChlorogenic acids
dc.subject.ysoMultivariate statistics
dc.subject.ysoChemometrics
dc.subject.ysoOrganic farming
dc.subject.ysoConventional farming
dc.subject.ysoGeographical origin
dc.teh41007-00185200
dc.titleClassification of Brazilian roasted coffees from different geographical origins and farming practices based on chlorogenic acid profiles
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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