Roasted coffee oil (Coffea arabica): Characterization of fatty acids, qualification of aromatic compounds and quantification of caffeine content. Research, Society and Development, [S. l.], v. 9, n. 11, p. e76291110618, 2020. DOI: 10.33448/rsd-v9i11.10618. Disponível em: https://www.rsdjournal.org/rsd/article/view/10618. Acesso em: 17 dec. 2025.