SALVIO, Luís Gustavo Amaral et al. Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage. Coffee Science - ISSN 1984-3909, [S. l.], v. 18, p. e182120, 2023. DOI: 10.25186/.v18i.2120. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2120. Acesso em: 17 mar. 2026.