Alves, G. E. (2017). Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows. Universidade Estadual de Maringá.
Chicago Style (17th ed.) CitationAlves, Guilherme Euripedes. Physiological and Sensorial Quality of Arabica Coffee Subjected to Different Temperatures and Drying Airflows. Universidade Estadual de Maringá, 2017.
MLA (9th ed.) CitationAlves, Guilherme Euripedes. Physiological and Sensorial Quality of Arabica Coffee Subjected to Different Temperatures and Drying Airflows. Universidade Estadual de Maringá, 2017.
Warning: These citations may not always be 100% accurate.