Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks by Lúcia Hulda de Sena Silva, Luzimar da Silva de Mattos do Nascimento, Manuela Cristina Pessanha de Araújo Santiago, Davy William Hidalgo Chávez, Cinthia de Carvalho Couto, Monalisa Santana Coelho de Jesus, Otniel Freitas-Silva, Sidney Pacheco, Renata Galhardo Borguini

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