ANA PAULA LELIS RODRIGUES DE OLIVEIRA; RAMON FELIPE NEVES; GABRIEL HENRIQUE HORTA DE OLIVEIRA; MAGNO VINICIUS CORRA DE SOUZA. Sensorial Profile and Acceptability of Coffee Blends Submitted to Different Roasting Degrees. Global Journal of Science Frontier Research, [S. l.], v. 20, n. I3, p. 55–61, 2020. Disponível em: https://journalofscience.org/index.php/GJSFR/article/view/2750. Acesso em: 4 may. 2024.