1.
Ormaza Zapata AM, Octavio Díaz Arango F, Alberto Rojano B. Sensorial profile, content, and antioxidant activity in coffee beverages prepared by direct contact methods. C.Sci. [Internet]. 2020 Dec. 7 [cited 2025 Feb. 19];15:e151758. Available from: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1758