| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542275 | Food Chemistry | 2013 | 7 Pages |
Abstract
- Multi-element composition of coffee samples determined.
- Statistical classification methods established the provenance of coffee.
- Classification independent of harvest year, ripeness and degree of roasting.
- 100% correct classification into continent, country and plantation of origin.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jenna L. Valentin, R. John Watling,