3,4-Dimethoxycinnamic acid levels as a tool for differentiation of Coffea canephora var. robusta and Coffea arabica

Author： Andrade P.B. Leitao R. Seabra R.M. Oliveira M.B. Ferreira M.A.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.61, Iss.4, 1998-04, pp. : 511-514

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