de Carvalho VD, Chagas SJ de R, Chalfoun SM, Botrel N, Junior ESGJ. 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 [Internet]. 1994 Mar. 1 [cited 2026 Oct. 14];29(3):449-54. Available from: https://apct.sede.embrapa.br/pab/article/view/4074