[1]
V. D. de Carvalho, S. J. de R. Chagas, S. M. Chalfoun, N. Botrel, and E. S. G. J. Junior, “Relationship between the physical-chemical and chemical composition of green coffee and the quality of coffee beverage I - Polyphenoloxidase and peroxidase activity, color index and titratable acidity”, PAB, vol. 29, no. 3, pp. 449–454, Mar. 1994, doi: 10.1590/S1678-3921.pab1994.v29.4074.