Abreu, C.M.P. de, Carvalho, V.D. de and Botrel, N. (1996) “Levels of addition of green defect on the chemical composition of coffee classified as a ‘strictly soft’ beverage”, Pesquisa Agropecuaria Brasileira, 31(6), pp. 455–461. doi:10.1590/S1678-3921.pab1996.v31.4504.