WIELAND, F.; GLOESS, A. N.; KELLER, M.; WETZEL, A.; SCHENKER, S.; YERETZIAN, C. On-Line Process Control of the Roast Degree of Coffee: Highlights of Analytical Chemistry in Switzerland. CHIMIA, [S. l.], v. 66, n. 6, p. 443, 2012. DOI: 10.2533/chimia.2012.443. Disponível em: https://www.chimia.ch/chimia/article/view/2012_443. Acesso em: 26 sep. 2023.