CARMO, K. . B. do; CARMO, J. C. B. do .; KRAUSE, M. R. .; PETERLE, G. . Sensory and physiological quality of arabic coffee under different fermentation times. Bioscience Journal , Uberlândia, MG, v. 36, n. 2, p. 429–438, 2020. DOI: 10.14393/BJ-v36n2a2020-43255. Disponível em: https://seer.ufu.br/index.php/biosciencejournal/article/view/43255. Acesso em: 25 jun. 2022.