Oliveira PD, Borém FM, Isquierdo EP, Giomo G da S, de Lima RR, Cardoso RA. Physiological aspects of coffee beans, processed and dried through different methods, associated with sensory quality. Coffee Science - ISSN 1984-3909 [Internet]. 2013Dec.24 [cited 2025Apr.20];8(2):211-20. Available from: http://177.105.2.251/index.php/Coffeescience/article/view/414