PATTARAPRACHYAKUL, W.; SAWANGKAEW, R.; SUPPAVORASATIT, I. Effect of roasting time on quality, acceptability, and volatile aroma components of roasted defective coffee beans. Asia-Pacific Journal of Science and Technology, [S. l.], v. 29, n. 04, p. APST–29, 2024. DOI: 10.14456/apst.2024.67. Disponível em: https://so01.tci-thaijo.org/index.php/APST/article/view/266983. Acesso em: 12 apr. 2025.