Cândido TAT, Sepini PP, Abrão P de FC, Oliveira R de, Campos KA, Paiva LC. EFFECT OF INDUCED BIOLOGICAL FERMENTATIONS ON COFFEE SENSORY QUALITY. Coffee Science - ISSN 1984-3909 [Internet]. 2019Dec.9 [cited 2025Jan.11];14(4):473-6. Available from: http://177.105.2.251/index.php/Coffeescience/article/view/1617