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. 2023 Mar 22;6:100485. doi: 10.1016/j.crfs.2023.100485

Fig. 4.

Fig. 4

Sugar concentrations for A) Glucose, B) Fructose, and C) Arabinose for measured coffee samples (Brazil 1, light green, Brazil 2, dark green, Bolivia, yellow, Kenya 1, orange, Kenya 2, pink, and mean for all coffees, black) for varying roast levels. Letters indicate significant differences (p < 0.05) between roast levels.