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^ Souza, Richard M. (2008) Plant-Parasitic Nematodes of Coffee. Springer. p. 3. ISBN 978-1-4020-8720-2 ^ Weinberg & Bealer 2001, pp. 3–4 harvnb error: no target: CITEREFWeinbergBealer2001 (help) ^ "Peaberry Coffee Beans: Speciality Coffee Drinkers Guide". ilovebuttercoffee.com. Retrieved 1 Dec 2016. ^ "Arabica and Robusta Coffee Plant". Coffee Research Institute. Retrieved 25 August 2011. ^ "Coffee: World Markets and Trade" (PDF). United States Department of Agriculture – Foreign Agricultural Service. June 16, 2017. Retrieved December 8, 2017. ^ "Botanical Aspects". International Coffee Organization. Archived from the original on 3 October 2011. Retrieved 25 August 2011. ^ "The Story of Coffee". International Coffee Organization. Archived from the original on 3 October 2011. Retrieved 25 August 2011. ^ Voora, V., Bermudez, S., and Larrea, C. (2019). "Global Market Report: Coffee". State of Sustainability Initiatives. Archived from the original on 2021-01-27.{{cite web}}: CS1 maint: multiple names: authors list (link) ^ "The history of coffee". National Coffee Association of the United States. Retrieved 2020-06-24. ^ "Coffee Statistics 2015". E-Imports. Retrieved 15 February 2016. ^ Klos, Beth. "The Coffee Bean – Not a Fiend". www.brighamandwomens.org. Retrieved 16 February 2017. ^ Soin, Eija (September 2005). "Land use change patterns and livelihood dynamics on the slopes of Mt. Kilimanjaro, Tanzania". Agricultural Systems. 85 (3): 306–323. doi:10.1016/j.agsy.2005.06.013. ^ Lamb HH (1977). Climate: present, past and future. Vol. 2. p. 681. ISBN 0-06-473881-7. ^ Sevey, Glenn C. (1907). Bean Culture: A Practical Treatise on the Production and Marketing of Beans. Orange Judd Company. ASIN B000863SS2. ^ Souza, Richard M. (2008) Plant-Parasitic Nematodes of Coffee. Springer. p. 3. ISBN 978-1-4020-8720-2 ^ "Major coffee producers". productsyoucantrefuse.com. 2015. 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PMID 12670177. ^ Arnold, U.; Ludwig, E.; Kühn, R.; Möschwitzer, U. (1994). "Analysis of free amino acids in green coffee beans". Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 199 (1): 22–25. doi:10.1007/BF01192946. PMID 8067059. S2CID 36134388. ^ Murkovic M, Derler K (November 2006). "Analysis of amino acids and carbohydrates in green coffee". J. Biochem. Biophys. Methods. 69 (1–2): 25–32. doi:10.1016/j.jbbm.2006.02.001. PMID 16563515. ^ Teutsch, I. A. (2004). Einfluss der Rohkaffeeverarbeitung auf Aromastoffveränderungen in gerösteten Kaffeebohnen sowie im Kaffeebetränk (PDF) (PhD). Department of Chemistry, Technical University Munich, Germany.[permanent dead link] ^ Ginz, M. (2001). Bittere Diketopiperazine und chlorogensäurederivate in Roestkaffee (PhD). Technical University Carolo-Wilhelminia, Brunswig, Germany. ^ Fleming, Amy (9 May 2012). "How to make the perfect espresso". The Guardian. Archived from the original on 24 March 2016. Retrieved March 17, 2016. ^ Redgwell RJ, Curti D, Rogers J, Nicolas P, Fischer M (June 2003). "Changes to the galactose/mannose ratio in galactomannans during coffee bean (Coffea arabica L.) development: implications for in vivo modification of galactomannan synthesis". Planta. 217 (2): 316–26. doi:10.1007/s00425-003-1003-x. PMID 12783340. S2CID 3011043. ^ Gotoda, N and Iwai, K. (2006) "Arabinogalactan isolated from coffee seeds indicates immunomodulating properties", pp. 116–20 in Association for Science and Information on Coffee, (ASIC) 21st International Conference on Coffee Science, 11–15 September 2006, Montpellier, France ^ Tressel, R.; Holzer, M.; Kamperschroer, H. (1983). "Bildung von Aromastoffenin Roestkaffee in Abhaengigkeit vom Gehalt an freien Aminosaeren und reduzierenden Zuckern". 10th International Colloquium Chemicum Coffee, Salvador, Bahia 11 October to 14 Oct. ASIC. pp. 279–92. ^ Roffi, J.; Corte dos Santos, A.; Mexia, J. T.; Busson, F.; Miagrot, M. (1973). "Café verts et torrefiesde l Angola". Etude chimique, 5th International Colloquium Chemicum Coffee, Lisboa, 14 June to 19 June 1971. ASIC. pp. 179–200. ^ Clifford MN (1985). "Chemical and physical aspects of green coffee and coffee products". In Clifford MN, Wilson KC (eds.). Coffee: botany, biochemistry, and production of beans and beverage. London: Croom Helm AVI. pp. 305–74. ISBN 0-7099-0787-7. ^ Lee KJ, Jeong HG (September 2007). "Protective effects of kahweol and cafestol against hydrogen peroxide-induced oxidative stress and DNA damage". Toxicol. Lett. 173 (2): 80–87. doi:10.1016/j.toxlet.2007.06.008. PMID 17689207. ^ Clifford, M. N. "Chlorogenic acids – their characterisation, transformation during roasting, and potential dietary significance" (PDF). 21st International Conference on Coffee Science, 11–15 September 2006, Montpellier, France. Association for Science and Information on Coffee, (ASIC). pp. 36–49. ^ Morishita, H.; Kido, R. (1995). "Anti-oxidant activities of chlorogenic acid" (PDF). 16th international colloqu. Chem. Coffee, Kyoto 9–14th April. ^ "Starbucks Refreshers™ Beverages". Starbucks Coffee Company. Retrieved 28 January 2016. ^ "Len's Coffee: How to make your own green coffee bean extract". Retrieved 28 January 2016. ^ Bessière-Thomas, Yvonne; Flament, Ivon (2002). Coffee flavor chemistry. Chichester: John Wiley & Sons. ISBN 0-471-72038-0.
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