Quality of shaded and unshaded organic coffee: presence of fungi, ochratoxin A and caffeine content.

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dc.contributorOtniel Freitas-Silva, CTAA; Thais Q. Oliveira; Flávio Quitério da Cunha, CTAA; Maria de Lourdes Mendes de Souza, CTAA; Ronoel Luiz de Oliveira Godoy, CTAA; Marta S. F. Ricci, CNPAB.
dc.creatorFREITAS-SILVA, O.
dc.creatorOLIVEIRA, T. Q.
dc.creatorCUNHA, F. Q.
dc.creatorSOUZA, M. L. M.
dc.creatorGODOY, R. L. O.
dc.creatorRICCI, M. S. F.
dc.date2013-01-29T12:46:46Z
dc.date2013-01-29T12:46:46Z
dc.date2009-02-05
dc.date2008
dc.date2013-01-29T12:46:46Z
dc.date.accessioned2026-06-30T23:08:20Z
dc.identifierIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 22., 2008, Campinas. Programme. Abstracts. Lausanne: Association for Science and Information on Coffee, 2008. p. 122, PC752.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/416866
dc.identifier.urihttp://hdl.handle.net/123456789/374886
dc.languageeng
dc.rightsopenAccess
dc.subjectCafé orgânico
dc.subjectOcratoxina A
dc.subjectCafeína
dc.subjectFungo
dc.titleQuality of shaded and unshaded organic coffee: presence of fungi, ochratoxin A and caffeine content.
dc.typeResumo em anais e proceedings

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