ORMAZA ZAPATA, Angela María; OCTAVIO DÍAZ ARANGO, Féliz; ALBERTO ROJANO, Benjamín. Sensorial profile, content, and antioxidant activity in coffee beverages prepared by direct contact methods. Coffee Science - ISSN 1984-3909, [S. l.], v. 15, p. e151758, 2020. Disponível em: https://coffeescience2.ufla.br/index.php/Coffeescience/article/view/1758. Acesso em: 21 oct. 2026.