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Tfouni, S.A.V., et al. (2012) Effect of Roasting on Chlorogenic Acids, Caffeine and Polycyclic Aromatic Hydrocarbons Levels in Two Coffea Cultivars: Coffea arabica cv. Catuaí Amarelo IAC-62 and Coffea canephora cv. Apoatã IAC-2258. International Journal of Food Science and Technology, 47, 406-415.
https://doi.org/10.1111/j.1365-2621.2011.02854.x
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