SALVIO, L. G. A.; CIRILLO, M. Ângelo; BORÉM, F. M.; ALVES, A. P. de C. .; PALUMBO, J. M. C. .; SANTOS, C. M. dos; HAEBERLIN, L. .; SCHWAN, R. F. .; NAKAJIMA, M. .; SUGINO, R. . 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: 25 feb. 2024.