1.
Barrios-Rodriguez YF, 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. C.Sci. [Internet]. 2021 Dec. 28 [cited 2022 Aug. 13];16:e161964. Available from: http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1964