OSORIO, Valentina; PABÓN, Jenny. Effect of roasting temperatures and times on coffee sensory quality. Cenicafe Journal, [S. l.], v. 73, n. 1, p. e73102, 2022. DOI: 10.38141/10778/73102. Disponível em: https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/197.. Acesso em: 20 mar. 2026.