DIVIŠ, P. .; POŘÍ­ZKA, J. .; KŘÍ­KALA, J. . The effect of coffee beans roasting on its chemical composition. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 344–350, 2019. DOI: 10.5219/1062. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1062. Acesso em: 20 apr. 2024.