CÂNDIDO, Talita Amparo Tranches; SEPINI, Pedro Pereira; ABRÃO, Polyana de Faria Cardoso; OLIVEIRA, Reginaldo de; CAMPOS, Kátia Alves; PAIVA, Leandro Carlos. EFFECT OF INDUCED BIOLOGICAL FERMENTATIONS ON COFFEE SENSORY QUALITY. Coffee Science - ISSN 1984-3909, [S. l.], v. 14, n. 4, p. 473–476, 2019. Disponível em: https://coffeescience2.ufla.br/index.php/Coffeescience/article/view/1617. Acesso em: 21 oct. 2026.