Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time. Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 39, n. 1, 2023. Disponível em: https://www.ccrjournal.com/index.php/ccrj/article/view/. Acesso em: 9 may. 2026.