Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis
Gabriela M.R.N. Alcantara, Dayane Dresch, Wanessa R. Melchert
Topics & Concepts
AromaChemistryCaffeic acidChlorogenic acidFlavorRoastingFood scienceCaffeinePrincipal component analysisChromatographyOrganic chemistryMathematicsBiologyEndocrinologyAntioxidantPhysical chemistryStatisticsCoffee research and impactsFood Chemistry and Fat AnalysisTea Polyphenols and Effects