« Multi-sensory evaluation of gayo arabica coffee with various roasting times during the development phase ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 49, no. 1 (mars 28, 2025): 159–176. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/9287.