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, p. 43–55, 2023. DOI: 10.22302/iccri.jur.pelitaperkebunan.v39i1.532. Disponível em: https://mail.ccrjournal.com/index.php/ccrj/article/view/532. Acesso em: 14 jun. 2026.