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Fig 1.

Structure of the coffee beans revealed by scanning electron microscopy: For green: (A), (C), (E) and roasted coffee beans: (B), (D), (F), at 5 kV and different magnifications: 500x for (A), (B), 1000x for (C), (D), and 2000x for (E), (F).

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Fig 1 Expand

Table 1.

Fatty acids composition (%) of the investigated coffee oils (green coffee oil, GCO; roasted coffee oil, RCO; heated green coffee oil, HGCO; heated roasted coffee oil, HRCO).

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Table 1 Expand

Fig 2.

TG and DTG/DTA profiles for GCO.

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Fig 2 Expand

Fig 3.

TG and DTG/DTA profiles for RCO.

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Fig 3 Expand

Fig 4.

TG+DTG/DTA curves for HGCO.

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Fig 4 Expand

Fig 5.

TG+DTG/DTA curves for HRCO.

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Fig 5 Expand

Table 2.

TG/DTG decomposition data of the coffee oils samples.

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Table 2 Expand