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Recebido em 18/3/05; aceito em 4/11/05; publicado na web em 18/5/06 QUALI-AND QUANTITATIVE ANALYSIS OF COMMERCIAL COFFEE BY NMR. Coffee is one of the beverages most widely consumed in the world and the "cafezinho" is normally prepared from a blend of roasted powder of two species, Coffea arabica and Coffea canephora. Each one exhibits differences in their taste and in the chemical composition, especially in the caffeine percentage. There are several procedures proposed in the literature fordoi:10.1590/s0100-40422006000500005 fatcat:mvah5c6wlnabzcuvpic6srx5py