CÂNDIDO, T. A. T.; SEPINI, P. P.; ABRÃO, P. de F. C.; OLIVEIRA, R. de; CAMPOS, K. A.; PAIVA, L. C. EFFECT OF INDUCED BIOLOGICAL FERMENTATIONS ON COFFEE SENSORY QUALITY. Coffee Science - ISSN 1984-3909, [S. l.], v. 14, n. 4, p. 473–476, 2019. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1617. Acesso em: 19 feb. 2025.