PUERTA, Gloria Inés; ECHEVERRI, Luz Fanny. Relationships between the concentration of coffee chemical compounds and roasting temperatures. Cenicafe Journal, [S. l.], v. 70, n. 2, p. 67–80, 2019. DOI: 10.38141/10778/70206. Disponível em: https://publicaciones.cenicafe.org/index.php/cenicafe/article/view/1272.. Acesso em: 19 mar. 2026.