Toxicological, antioxidant and sensory evaluation of ground roasted husk coffee. Ciencia y Tecnología de Alimentos, [S. l.], v. 34, n. 1, p. 6–11, 2024. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/719. Acesso em: 5 aug. 2025.