Multivariate analysis of FT-IR, bioactive compounds, and antioxidant activity in coffee pulp (<i>Coffea arabica</i> var. Catimor): combined effects of ripening stage and drying method.

The HC3 model confirmed these patterns and provided estimates of their magnitude: taking freeze-dried samples as the reference, roasting caused the largest shift in PC1 ( p < 0.001), while oven-drying was marginally significant ( p = 0.051), suggesting a trend toward intensified thermal transformations.

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