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. 2021 Dec 11;26(24):7502. doi: 10.3390/molecules26247502

Figure 2.

Figure 2

The effect of degree of roasting on the concentration of caffeine in coffee beans from different sources. (0 = green, 1 = light roasting, 2 = medium roasting, 3 = dark roasting). Bars labeled by the letter a are statistically significant (p < 0.05).