Elaboration and sensorial characterization of Minas Padrão cheese using coffee during the maturation process. Research, Society and Development, [S. l.], v. 10, n. 5, p. e38210515117, 2021. DOI: 10.33448/rsd-v10i5.15117. Disponível em: https://www.rsdjournal.org/rsd/article/view/15117. Acesso em: 14 dec. 2025.