ORMAZA ZAPATA, A. M.; OCTAVIO DÍAZ ARANGO, F. .; ALBERTO ROJANO, B. . Sensorial profile, content, and antioxidant activity in coffee beverages prepared by direct contact methods. Coffee Science - ISSN 1984-3909, [S. l.], v. 15, p. e151758, 2020. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1758. Acesso em: 19 feb. 2025.