Variations in the properties of arabica coffee, such as in taste, caffeine content and disease resistance, are determined by chromosome mutations, according to a recent study. But are these findings purely academic, or relevant to industry? And how could they improve coffee production?
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Kassahun Tesfaye , Gasperom Morgante , Michele Morgante , Nature Communications , Drug Administration , Berny Mier , Science , Beverage , Ransparency And Supply Chain , Food Tech , Processing And Packaging , Lavours And Colours , Coffee , Climate Change , Utation ,
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