BORÉM, F. M.; ALVES, A. P. de C. .; SANTOS, C. M. dos; HAEBERLIN, L. .; SALVIO, L. G. A. . Sensory and chemical analyses of spontaneously fermented coffees. Coffee Science - ISSN 1984-3909, [S. l.], v. 18, p. e182137, 2023. DOI: 10.25186/.v18i.2137. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2137. Acesso em: 14 oct. 2024.