COLZI, I.; MARONE, E.; MAGNELLI, S.; MANCUSO, S.; AZZARELLO, E.; TAITI, C. Kinetics of volatile organic compounds (VOCs) released by roasted Coffee during the first ten days after processing. Advances in Horticultural Science, [S. l.], v. 33, n. 1, p. 145–150, 2019. DOI: 10.13128/ahs-24881. Disponível em: https://oaj.fupress.net/index.php/ahs/article/view/3197. Acesso em: 3 may. 2024.