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Lipids are major coffee components, and changes in their composition during storage may contribute to loss of sensorial quality. In this study, changes in the triacylglycerols (TAG) and free fatty acids (FFA) composition of Coffea arabica seeds roasted to two color degrees (light medium and dark medium) were evaluated during storage for 6 months, under two temperature (5 °C and 25 °C) and atmosphere...