1.
Abreu CMP de, Carvalho VD de, Botrel N. Levels of addition of green defect on the chemical composition of coffee classified as a "strictly soft" beverage. PAB [Internet]. 1996 Jun. 1 [cited 2026 May 14];31(6):455-61. Available from: https://apct.sede.embrapa.br/pab/article/view/4504