PONCE, Jorge Alfredo Cardona; MEJÍA, Luis Fernando Maldonado. Effect of demucilagination and soaking in water with organic acids on the microbial, chemical, and sensory characteristics of coffee (Coffea arabica). Coffee Science - ISSN 1984-3909, [S. l.], v. 19, p. e192191, 2024. DOI: 10.25186/.v19i.2191. Disponível em: https://coffeescience2.ufla.br/index.php/Coffeescience/article/view/2191. Acesso em: 21 oct. 2026.