Dias SR, Coelho VS, Brioschi A, Brioschi Junior D, Guarconi RC, Freitas VV, et al. Sensory Q-Grader evaluation of fermented arabica coffees by yeast (Saccharomyces cerevisiae) and lactic bacteria (Pediococcus acidilactici) cultures. C.Sci. [Internet]. 2020 Dec. 9 [cited 2026 Oct. 21];15:e151690. Available from: https://coffeescience2.ufla.br/index.php/Coffeescience/article/view/1690