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But, the concentration of complete phenolic content and Agtron shade values were modified notably. The treatment of beans failed to alter descriptive sensory properties of the corresponding coffee brews, except aroma and aftertaste characteristics. Whilst the treatment time increased from 15 to 60 min, scores for aroma pages in PCA plot had been moved from directly to left, although overlapping was observed between 15- and 30-min-treate
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