1.
Osorio Pérez V, Pabón Usaquén JP, Gallego CP, Echeverri-Giraldo LF. Effect of roasting temperatures and time on the chemical composition of coffee. RC [Internet]. 2021 Jul. 23 [cited 2026 Mar. 18];72(1):e72103. Available from: https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/76