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Vliv zpracování kávy na obsah kofeinu a jeho účinky na lidský organismus
 Odehnalová, Barbora
This diploma thesis focuses on the comparison of caffeine content in coffee processed in different ways. It involves dry and wet processing, where in the first mentioned case the coffee beans are dried in the sun to the ideal moisture level after collection and sorting. In the wet method, the coffee is fermented in vats with added microorganisms and then dried. The work also includes the effects of caffeine on the human organism.
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