BARRIOS-RODRIGUEZ, Yeison Fernando; CORDOBA-SALAZAR, Gisela-Andrea; BAHAMÓN-MONJE, Andres-Felipe; GUTIÉRREZ-GUZMÁN, Nelson. Effect of roast degree, preparation method, and variety in the sensory and chemical characteristics of coffee (coffea arabica): A mid-infrared spectrum analysis. Coffee Science - ISSN 1984-3909, [S. l.], v. 16, p. e161964, 2021. DOI: 10.25186/.v16i.1964. Disponível em: https://coffeescience2.ufla.br/index.php/Coffeescience/article/view/1964. Acesso em: 21 oct. 2026.