DADALI, C. The Effect of Roasting on Volatile Compounds of Ground Coffee and Turkish Coffee Brew. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 10, n. 4, p. 517–523, 2022. DOI: 10.24925/turjaf.v10i4.517-523.4428. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/4428. Acesso em: 22 nov. 2024.