(1)
Abreu, C. M. P. de; Carvalho, V. D. de; Botrel, N. Levels of Addition of Green Defect on the Chemical Composition of Coffee Classified As a "strictly Soft" Beverage. PAB 1996, 31 (6), 455-461. https://doi.org/10.1590/S1678-3921.pab1996.v31.4504.