Yayın: Volatile compounds of Coffea arabica L. green and roasted beans
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Coffea arabica, Hexanal, Chemistry, Furfural, Solid-phase microextraction, Green coffee, Rubiaceae, Coffea, Gas chromatography–mass spectrometry, Gas chromatography, Chromatography, Nonanal, Roasting, Mass spectrometry, Food science, Organic chemistry, Botany, Biology