Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows. Acta Scientiarum. Agronomy, [S. l.], v. 39, n. 2, p. 225–233, 2017. DOI: 10.4025/actasciagron.v39i2.31065. Disponível em: https://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/31065. Acesso em: 31 maio. 2026.