BARRIOS-RODRIGUEZ, Y. F.; CORDOBA-SALAZAR, G.-A.; BAHAMÓN-MONJE, A.-F.; GUTIÉRREZ-GUZMÁN, N. 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: http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1964. Acesso em: 13 aug. 2022.