Alves, G. E. (2017). Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows. Universidade Estadual de Maringá.
Cita Chicago Style (17a ed.)Alves, Guilherme Euripedes. Physiological and Sensorial Quality of Arabica Coffee Subjected to Different Temperatures and Drying Airflows. Universidade Estadual de Maringá, 2017.
Cita MLA (9a ed.)Alves, Guilherme Euripedes. Physiological and Sensorial Quality of Arabica Coffee Subjected to Different Temperatures and Drying Airflows. Universidade Estadual de Maringá, 2017.
Precaución: Estas citas no son 100% exactas.