3,4-Dimethoxycinnamic Acid Levels as a Tool for Differentiation of Coffea Canephora Var. Robusta and Coffea Arabica

AuthID
 P-001-85X
5
Author(s)
Leitao, R
·
Ferreira, MA
Tipo de Documento
Article
Year published
1998
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 61, Número: 4, Páginas: 511-514 (4)
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Publication Identifiers
SCOPUS: 2-s2.0-0032054271
Wos: WOS:000073298900015
Source Identifiers
ISSN: 0308-8146
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