Effects of Different Processing Methods of Coffee <i>Arabica</i> on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content.

Foods · 2022 · PMC9602387 · PMID 37431043

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highly significantno p-value reported

Contrary to CQA, the effect of processing on total polyphenols was highly significant, accounting for more than two-thirds of the explained variability in TPP ( Table 2 ).

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