FITRIANI, V.; NINGRUM, A.; SETYANINGSIH, W.; SUPRIYADI, S. Improvement of Sensory Quality: Alteration of Physicochemical Characteristics and Antioxidant Activity of Immature Robusta Coffee Treated with Acetic Acid . Trends in Sciences, Nakhon Si Thammarat, Thailand, v. 22, n. 7, p. 9912, 2025. DOI: 10.48048/tis.2025.9912. Disponível em: https://tis.wu.ac.th/index.php/tis/article/view/9912. Acesso em: 8 apr. 2026.