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A. C. L. Amorim, A. M. C. Hovell, A. C. Pinto, M. N. Eberlin, N. P. Arruda, E. J. Pereira, H. R. Bizzo, R. R. Catharino, Z. B. M. Filho and C. M. Rezende, “Green and Roasted Arabica Coffees Differentiated by Ripeness, Process and Cup Quality via Electrospray Ionization Mass Spectrometry Fingerprinting,” Journal of Brazilian Chemistry Society, Vol. 20, No. 2, 2009, pp. 313-321. doi:10.1590/S0103-50532009000200017

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