[1]
Ana Paula Lelis Rodrigues de Oliveira, Ramon Felipe Neves, Gabriel Henrique Horta de Oliveira, and Magno Vinicius Corra de Souza, “Sensorial Profile and Acceptability of Coffee Blends Submitted to Different Roasting Degrees”, GJSFR, vol. 20, no. I3, pp. 55–61, May 2020.