publicações selecionadas Caffeine, trigonelline, chlorogenic acids, melanoidins, and diterpenes contents of Coffea canephora coffees produced in the Amazon Cold coffee beverages extracted by cold and hot methods: Composition and sensory acceptance by youngers Roasted coffee oil microencapsulation by spray drying and complex coacervation techniques: Characteristics of the particles and sensory effect COMPOSIÇÃO DE VARIEDADES DE COFFEA CANEPHORA DA REGIÃO AMAZÔNICA
