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account for 8% to 12% of dried green coffee beans. A majority of the proteins are of the 11-S storage kind (alpha - component of 32 kDa, beta - component of 22 kDa), most of which are degraded to free amino acids during maturation of green coffee beans. Further, 11-S storage proteins are degraded to their individual amino acids under roasting temperature, thus are an additional source of bitter components due to generation of Maillard reaction products. High temperature and oxygen concentration and low

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