OSORIO PÉREZ , Valentina; PABÓN USAQUÉN , Jenny Paola; GALLEGO, Claudia Patricia; ECHEVERRI-GIRALDO , Luz Fanny. Effect of roasting temperatures and time on the chemical composition of coffee. Cenicafe Journal, [S. l.], v. 72, n. 1, p. e72103, 2021. DOI: 10.38141/10778/72103. Disponível em: https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/76.. Acesso em: 18 mar. 2026.