Distinguishing the region-of-origin of roasted coffee beans with trace element ratios
Nicholas Q. Bitter, Diego P. Fernández, Avery W. Driscoll, John D. Howa, James R. Ehleringer
Topics & Concepts
RoastingGreen coffeeTrace elementCoffea arabicaArabica coffeeChemistryTRACE (psycholinguistics)Food scienceMathematicsBotanyHorticultureBiologyLinguisticsPhysical chemistryPhilosophyOrganic chemistryCoffee research and impacts