Plant biochemistry: A naturally decaffeinated arabica coffee

@article{Silvarolla2004PlantBA,
  title={Plant biochemistry: A naturally decaffeinated arabica coffee},
  author={M. B. Silvarolla and P. Mazzafera and L. C. Fazuoli},
  journal={Nature},
  year={2004},
  volume={429},
  pages={826-826}
}
  • M. B. Silvarolla, P. Mazzafera, L. C. Fazuoli
  • Published 2004
  • Biology, Medicine
  • Nature
  • The adverse side effects of caffeine have increased the market for decaffeinated coffee to about 10% of coffee consumption worldwide (http://www.ncausa.org), despite the loss of key flavour compounds in the industrial decaffeinating process. We have discovered a naturally decaffeinated Coffea arabica plant from Ethiopia, a species normally recognized for the high quality of its beans. It should be possible to transfer this trait to commercial varieties of arabica coffee plants by intraspecific… CONTINUE READING
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